This recipe has been passed down through my family’s generations. This recipe is attributed to my great-grandmother Catherine O’Grady.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- ⅓ cup diced red bell pepper
- ⅓ cup diced green bell pepper
- 1 large jicama, peeled and diced
- 1 teaspoon hot pepper sauce (Optional)
- ½ teaspoon garlic powder
- ½ teaspoon parsley flakes
- ½ teaspoon smoked paprika
- salt and freshly ground black pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion, red bell peppers, and green bell peppers. Cook for 2 minutes. Stir in jicama, hot pepper sauce, garlic powder, parsley, paprika, salt, and black pepper Mix until jicama cubes are evenly coated.
- Cook vegetables in the skillet for 5 minutes without disturbing. Flip and cook another 5 minutes undisturbed. Flip one last time and cook to desired crispness, about 3 minutes more.
Reviews
The flavor was fine but the jicama did not get done in the allowed time. I kept adding a little bit of broth and letting it simmer, but after an hour of this it was still hard. A friend told me it would help to parboil it before cooking.