Jicama Hashbrowns

1. 1

   Put grated jicama in large colander, toss with lime juice and salt.

2. 2

   Let jicama drain for 20 minutes, squeezing once or twice with fingers to remove moisture. After 20 minutes, squeeze all the jicama again, then put on a clean dishtowel and roll up, squeeze towel to remove any remaining moisture.

3. 3

   Put jicama in a bowl and mix egg, flour, chile, onion and garlic. Form jicama fixture into 8 to 10 patties, about 3 inches in diameter.

4. 4

   Warm 1/4 inch of oil in a heavy skillet over medium heat. fry patties in batches, cooking until they are brown and crisp and the inside should be soft and creamy.

5. 5

   Serve immediately, and with salsa.

No additional tips available.