Jicama Hash with Jalapeño Sausage

Jiacama Hash with Jalapeño Sausage
Jicama is such a versatile vegetable. It’s starchy and slightly sweet. Kind of a cross between a potato and a pear. I usually julienne a little and toss it with coleslaw to add a fresh sweetness and crunch, but have recently been spotting it being used in lieu of potatoes. Instead of making fries, however, I thought it would be fun to try to roast them like potatoes and make a hash, of sorts. It worked as well as I imagined it would. We ate the jicama hash as a side with a bowl of Broccoli Cheese Soup, but I think it would be perfect for breakfast time and even tossed with some scrambled eggs.

1 jicama  {about the size of a baseball}, skin removed and chopped
1/2 link sausage {I used a smoked jalapeno link sausage}, chopped
1/2 cup onion, chopped
1/2 cup bell pepper {I used a red one}, chopped
1 tablespoon olive oil
Seasonings to taste {a dash of this, a pinch of that…use your judgement}:
Garlic powder {about 1/4 teaspoon}
Italian seasoning blend {about 1/4 teaspoon}
Cayenne pepper {a dash}
Crushed red pepper flakes {a pinch}
Salt & Pepper to taste

Heat the oven to 350 degrees.
Toss the jicama, oil and seasonings and spread on a baking sheet. Pop in the oven and bake for 15 minutes.
Add the sausage, onion and bell pepper to the pan and toss with the jicama. Pop back in the oven and bake for 30 more minutes tossing about half way through.


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