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Published on May 28, 2011
After I made this, I decided I liked my original recipe better, which used turnips. I will post the recipe using the turnips or the jicama and the nutrition info for both on my blog. With the turnips it was so much like real corned beef hash using potatoes. Soaking the turnips in water with a little sweetener and salt takes away the bitterness of the turnip and you really can't tell. But with the jicama it was a little too crispy and sweeter. Perhaps if I use jicama again, I will try soaking it for 30 min. in salt water and cooking longer until tender before baking it.