Does jicama need to be cooked before baking in a casserole?

Not always. You can bake it raw if you like a firmer bite, but cooking or microwaving shredded jicama for a few minutes first helps soften it and removes extra moisture. This makes your bake less watery and gives it a more potato-like texture.

Is jicama keto and low in carbs?

Yes. Jicama is very low in net carbs, about 5g per cup and high in fiber, which makes it perfect for keto recipes. It’s a great swap for potatoes in bakes, fries, and hash-style dishes without spiking your blood sugar.

Can I make this jicama hash bake ahead of time?

Yes, and it actually tastes even better the next day. You can prep it the night before, store it covered in the fridge, and bake it fresh in the morning. Or bake it fully, let it cool, then reheat slices throughout the week for quick meals.

Keto Shredded Jicama Hash Bake: Crispy, Cheesy, and Low Carb

Keto Shredded Jicama Hash Bake Recipe

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This keto jicama hash bake is cheesy, crispy around the edges, and full of flavor. It’s a low-carb meal that works for breakfast, lunch, or dinner. Easy to make and great for meal prep.

Author: Jane Summerfield
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

1 medium jicama (about 3 cups, shredded)
2 tablespoons olive oil or butter
1/2 medium onion, diced
1/2 green bell pepper, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon onion powder
4 large eggs
1 cup shredded cheddar cheese (or your favorite cheese)
1/4 cup heavy cream or full-fat canned coconut milk
Optional: cooked bacon, sausage, or chorizo (about 1/2 cup)

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Instructions

Preheat oven to 375°F (190°C) and grease an 8×8 baking dish.
Peel and shred the jicama. Microwave for 5-6 minutes or boil for 8-10 minutes to soften. Drain well.
In a pan, heat oil. Add onion and bell pepper. Cook until soft (about 5 minutes). Add garlic, cook 1 more minute.
Add jicama to the pan. Cook 5-7 minutes. Season with salt, pepper, paprika, and onion powder.
In a bowl, mix eggs, cream, and 3/4 of the cheese.
Add the jicama mixture (and optional meat) into the egg mix. Stir well.
Pour into the baking dish. Top with the rest of the cheese.
Bake for 30–35 minutes or until golden and set. Let cool for 10 minutes before slicing.

Notes

You can skip softening the jicama if you want it firmer.
Store leftovers in the fridge for up to 5 days.
You can freeze it in slices for easy grab-and-go meals.
Add more veggies, spices, or cheese to make it your own.

Nutrition

Serving Size: 1 serving
Calories: 210 Sugar: 2g Sodium: 390mg Fat: 16g Saturated Fat: 8g Unsaturated Fat: 7g Trans Fat: 0g Carbohydrates: 7g Fiber: 3g Net Carbs: 4g Protein: 10g Cholesterol: 135mg

Find it online: https://www.wellnesswarrior.org/keto-shredded-jicama-hash-bake/