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 great alternative to the traditional potato, while turkey bacon is a delicious stand-in for pork bacon.

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

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
• 1/2 tablespoon sea salt
• 1/2 tablespoon black pepper
• 1 tablespoon garlic powder
• 1/2 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 to 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 four bowls. Place two eggs over each serving and garnish with avocado slices.

Ingredient health benefits

• Extra virgin olive oil. This cooking oil has been a culinary favorite for thousands of years — and for good reason. Aside from its mild flavor and versatility, extra virgin olive oil (EVOO) also provides plenty of perks for those who incorporate it into their regular meals and snacks. It’s rich in unsaturated fats and polyphenols that help your heart by lowering inflammation and “bad” (LDL) cholesterol while increasing your levels of “good” (HDL) cholesterol. There are also fat-soluble vitamins that are crucial for maintaining important body systems, like your immunity, bones and blood.
• Onions. Ordinary alliums with extraordinary benefits, onions are full of fiber and prebiotics for a thriving gut and good digestion. They also have antioxidants like vitamin C and flavonoids that fight inflammation while supporting your immune system, heart and brain. Quercetin, a type of flavonoid, may also be able to hinder the growth of “bad” bacteria in your stomach.
• Jicama. A sweeter substitute to the potato, jicama provides the base for this nutritious, Mexican-inspired meal. It’s high in vitamin C (with almost half your daily value in just one cup) and fiber. And it’s a good way to get minerals like calcium and magnesium, which contribute to bone health, as well as iron and potassium. Jicama also has prebiotic fiber called inulin that feeds your beneficial gut bacteria and vitamin B9 to foster a well-functioning metabolism.
• Kale. The appearance of this leafy cruciferous vegetable doesn’t scream, “I’m a superfood,” but you’ve probably heard that it’s a healthy ingredient for salads. And it is! But as this recipe suggests, that’s not all it’s good for. Kale has immune-supportive vitamin C, vitamin K for sturdy bones and happy blood cells, and those familiar flavonoids, too. It’s also an unsung source of omega-3s, which maintain your health from head to toe.
• Eggs. Like onions and olive oil, eggs aren’t something you get excited about when you see them in the grocery store. But as commonplace as they might seem, they’re an egg-cellent, accessible source of vital nutrients. Lutein, vitamin E and vitamin A are antioxidants that promote your vision, skin health and immune function. And vitamins B12 and B9 (folate) help your body make new cells and turn food into energy. And last but not least, eggs have high-quality protein to build strong muscles. More specifically, they’re a complete protein, containing all the amino acids your body needs to stay healthy. Next time you’re out shopping, consider buying organic or pasture-raised eggs to get the most out of these little marvels.
• Avocados. These green gems are fairly popular. Sliced or mashed, their buttery, mild texture makes them easy to add to just about any dish you desire. What’s more, avocados have powerful antioxidants, like vitamin C and vitamin E, and essential B vitamins. Vitamin K and unsaturated fats promote a timely ticker and help your blood cells clot to patch wounds. And further down, avocados help keep your GI tract on track with soluble and insoluble fiber.

Nutrition information (per serving)

Serves 4
Serving = 1 cup (about 1 cup hash, 2 eggs and 2 slices avocado)

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

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