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Jicama Hash

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 3.4 stars by 5 users

Servings

Prep Time

10 minutes

Cook Time

20-25 minutes

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.