A flavorful, fiber-packed hash using nutrient-rich jicama in place of potatoes. This hearty skillet dish is loaded with anti-inflammatory spices. Pair with eggs for a protein-packed breakfast!
Jicama Hash
Jicama Hash
4
10 minutes
20-25 minutes
Breakfast
A flavorful, fiber-packed hash using nutrient-rich jicama in place of potatoes. This hearty skillet dish is loaded with anti-inflammatory spices. Pair with eggs for a protein-packed breakfast!
Ingredients
- 1 tablespoon avocado oil
- 1 onion, diced
(Level 2 only) 4 strips organic, nitrite-free uncured bacon, diced (omit for Level 1)
- 4 cloves garlic, minced
- 2 cups jicama, peeled and cubed
- 2 cups kale, washed and shredded
1 teaspoon paprika
1 teaspoon Pink Himalayan salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon cumin
½ teaspoon turmeric
1 teaspoon dried oregano
1 teaspoon dried thyme
- 1–2 tablespoons water (as needed, to prevent sticking)
Directions
- Heat avocado oil in a large skillet over medium heat.
Add diced onion (and bacon if using). Sauté for 3–4 minutes until onions are translucent and bacon is lightly browned.
- Stir in the minced garlic and cook for another 30 seconds.
- Add cubed jicama and all the spices: paprika, salt, pepper, garlic powder, onion powder, cayenne, cumin, turmeric, oregano, and thyme. Stir well to coat.
- Add a splash of water if needed to help soften the jicama. Cover and cook for 10–12 minutes, stirring occasionally.
- Once jicama is tender, add shredded kale and cook uncovered for 3–4 minutes, until wilted.
Meal Suggestion: Serve the hash topped with eggs and sliced avocado.
1 comment
This recipe is great for level 1, without the bacon. The jicama get the flavors of the spices but stays crunchy, so not quite like potatoes but really tasty.