Scoop a portion of the mixture with your hand and flatten it with your hand. Top hash with egg. Sprinkle with paprika season with salt and pepper if. Stir in jicama hot pepper sauce garlic powder parsley paprika salt and black pepper mix until jicama cubes are evenly coated. Add jicama mixture to skillet and flatten with a spatula.
Top with another double layer of towels press down to get some of the liquid out then microwave for 5 minutes. In a large skillet heat the oil over medium high heat. Heat oil in a large skillet over medium high heat. Remove to plate and sprinkle with parsley. Add the onion and cook until translucent.
Repeat the process until you have the desired number of hash browns. Add the jicama salt and pepper and cook until brown. Melt butter in a large skillet over medium high heat. You will want to squeeze the water out as much as possible. Add egg to skillet.
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Cook sunny side up or over easy to desired degree of doneness. Cook for 8 minutes undisturbed. Add onion red bell peppers and green bell peppers. When i make jicama browns i shred the peeled jicama onto a double layer of paper towels in a wide shallow bowl. Sauté until jicama and onion are lightly browned and tender about 6 minutes.
Flip and cook 4 additional minutes. When hot increase heat to high and add jicama onion and salt. Flip and cook 4 additional minutes. Cook sunny side up or over easy to desired degree of doneness. While the jicama is straining and the bacon or sausage finishes cooking slice the onion into thin slices 1 2 to 1 long.
When hot increase heat to high and add jicama onion and salt. Repeat the process until you have the desired number of hash browns. Top with another double layer of towels press down to get some of the liquid out then microwave for 5 minutes. Scoop a portion of the mixture with your hand and flatten it with your hand.
