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
Rated 3.0 stars by 4 users
Category
Breakfast
Servings
4
Prep Time
10 minutes
Cook Time
20-25 minutes
Category
1, 4
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 tablespoon paprika
-
½ tablespoon Pink Himalayan salt
- ½ tablespoon black pepper
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
-
1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 teaspoons dried oregano
- 2 teaspoons 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.
Recipe Note
For Level 2, use beef, turkey, or pork bacon
Category 4: Avocado
4 comments
I saw the comments about the spice levels being too much. I combined all the spices in a zip lock bag and just poured enough to coat the jicama. I really enjoyed it. I did have tons of seasoning leftover so I’d recommend doing the zip lock bag and pour desired amount. I’d definitely make this again.
The amount of spice was excessive. We even added a lot more kale and jicama to offset the spice. We will not make this recipe again.
Just reading the ingredients list, I noticed that the recipe is overloaded with spices. The jicama hash concept seems like a good alternative to potatoes, but when I make it, I’ll probably use 3-4 of the spices instead of all 10.
This recipe was horrible – I believe they made a lot of inaccurate measurements in the spices.
I had to put it in a colander and rinse it after it was cooked. It was so overpowered with spices.