Jicama Hash

Name: Jicama Hash
Yield: Makes 4 to 6 servings
Cuisine: American
Ingredients: 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon parsley flakes; 1 teaspoon dried oregano; ½ teaspoon cayenne pepper; Neutral cooking oil (safflower oil, sunflower oil, or avocado oil); ¼ bunch green onions, chopped; 1 taro root, approximately 12 inches long, peeled; 1 large jicama root (fist-sized in diameter), peeled; 3 tablespoons ground flaxseeds; 1 tablespoon garlic powder; ¼ cup nutritional yeast; ¼ cup sesame seeds, toasted; 1 green bell pepper, finely diced; 1 teaspoon toasted black sesame oil; 1 tablespoon apple cider vinegar; 7½ ounces firm tofu; 1 black radish

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Ingredients

3 tablespoons ground flaxseeds
1 large jicama root (fist-sized in diameter), peeled
1 taro root

Americas
United States
Gluten-free
Vegan
Breakfast

Method

Make 3 flax eggs by combining the flaxseeds with 8 tablespoons warm water. Let sit.
Shred the jicama, taro, and radish and soak them in salted water for about 8 minutes, changing the water once and re-salting.
Drain the shredded root vegetables and dry tho