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.

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.