Recipe: Jicama Hash & Eggs

Prep Time: 15 minutes I Cook Time: 25-30 minutes I Serves: 4

What you will need:

• 1 small mixing bowl
• 2 medium frying pans

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
• 2 teaspoons Dr. Mark Hyman's hash seasoning
• (make ahead of time and store leftovers for later use)
• 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
• 1-2 tablespoons water
• 8 omega-3 eggs
• 1 avocado, sliced into 8 slices

Instructions:

1. If you haven’t made spice mix, prepare that and set aside.
2. Heat oil over medium-high heat in a medium sized 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 at a time 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 analysis per serving (about 1 cup hash, 2 eggs, and 2 slices avocado): calories 351, fat 21g, saturated fat 4g, cholesterol 375mg, fber 9g, protein 22g, carbohydrate 19g, sodium 352mg