Jicama Hashbrowns

• 3 cups jicama, grated
• 1 limes or 2 tablespoons pickled jalapenos liquid
• 1 teaspoon salt
• 1 egg, lightly beaten
• 2 tablespoons all-purpose flour
• 2 teaspoons new mexico chile powder (or ancho chile powder)
• 1 tablespoon onion, minced
• 2 garlic cloves, minced
• vegetable oil
• salsa (optional)

1. Put grated jicama in large colander, toss with lime juice and salt.
2. Let jicama drain for 20 minutes, squeezing once or twice with fingers to remove moisture. After 20 minutes, squeeze all the jicama again, then put on a clean dishtowel and roll up, squeeze towel to remove any remaining moisture.
3. Put jicama in a bowl and mix egg, flour, chile, onion and garlic. Form jicama fixture into 8 to 10 patties, about 3 inches in diameter.
4. Warm 1/4 inch of oil in a heavy skillet over medium heat. fry patties in batches, cooking until they are brown and crisp and the inside should be soft and creamy.
5. Serve immediately, and with salsa.

jicama, salt, egg, flour, chile powder, onion, garlic, vegetable oil, salsa

Taken from www.food.com/recipe/jicama-hashbrowns-482429 (may not work)