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Place grated jicama in a mesh strainer and rinse under cold water for 2 minutes to remove excess starch. Drain for 5 minutes and squeeze out any additional moisture.
Combine jicama, parsley, onion powder, cayenne, salt, and pepper in a bowl; toss to coat.
Melt butter in a large skillet over medium-high heat. Add jicama mixture to skillet and flatten with a spatula. Cook for 8 minutes undisturbed. Flip and cook 4 additional minutes.