Recipe: Jicama Hash With Turkey Bacon and Avocado

This hash is a satisfying treat, yet contains lighter, healthier ingredients than traditional versions. The jicama is a lighter alternative from traditional potato, while turkey bacon is a stand-in for pork bacon.

Ingredients

1 tablespoon extra virgin olive oil
1 onion, diced
4 strips organic, nitrite-free uncured turkey bacon, diced
4 cloves garlic, minced
2 cups jicama, cubed
2 cups kale, washed and shredded
1-2 tablespoons water
8 omega-3 eggs
1 avocado, sliced into 8 slices
1 tablespoon smoked paprika
½ tablespoon sea salt
½ tablespoon black pepper
1 tablespoon garlic powder
½ tablespoon onion powder
1 teaspoon cayenne powder (or more if you like it spicy)
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoons oregano, dried
2 teaspoons thyme, dried

Directions

1. Mix the spices and set aside.
2. Heat oil over medium-high heat in a medium-size skillet. Add onion and cook for about 5 minutes or until softened.
3. Add bacon and garlic and cook another 2-3 minutes until fragrant. Stir continuously.
4. Add jicama, kale and 2 teaspoons spice mix and stir to combine.
5. Add a tablespoon of water, stir and let cook for 10 minutes. Add a little more water if hash starts to stick to pan. Note: Jicama will still have a crunchy texture, even when cooked.
6. Meanwhile, cook your eggs in the other frying pan. Sunny-side up works well with this recipe but you could also poach your eggs.
7. Divide hash into 4 bowls. Place 2 eggs over each serving and garnish with avocado slices.

Nutritional information

Makes 4 servings.

Each 1-cup serving (about 1 cup hash, 2 eggs and 2 slices avocado) contains:

Calories 351
Fat 21g
Saturated fat 4g
Cholesterol 375mg
Fiber 9g
Protein 22g
Carbohydrate 19g
Sodium 352mg

Prep Time: 15 minutes | Cook Time: 25-30 minutes

From the book, Eat Fat, Get Thin, by Mark Hyman, MD