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.
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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
- Mix the spices and set aside.
- Heat oil over medium-high heat in a medium-size skillet. Add onion and cook for about 5 minutes or until softened.
- Add bacon and garlic and cook another 2-3 minutes until fragrant. Stir continuously.
- Add jicama, kale and 2 teaspoons spice mix and stir to combine.
- 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.
- Meanwhile, cook your eggs in the other frying pan. Sunny-side up works well with this recipe but you could also poach your eggs.
- Divide hash into 4 bowls. Place 2 eggs over each serving and garnish with avocado slices.
Makes 4 servings.
Each 1-cup serving (about 1 cup hash, 2 eggs and 2 slices avocado) contains:
Saturated fat 4g
Prep Time: 15 minutes | Cook Time: 25-30 minutes
From the book, Eat Fat, Get Thin, by Mark Hyman, MD