This isn’t your average breakfast hash—it’s a serious upgrade. Swapping traditional potatoes for fiber-rich jicama and using organic turkey bacon keeps all the savory goodness while making it even better for your blood sugar and metabolism. Plus, this spice blend does more than add flavor—turmeric and cumin help fight inflammation. Topped with pasture-raised eggs, this is a powerhouse meal to fuel your day.
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
- 1 tablespoon smoked paprika
- ½ tablespoon sea salt
- ½ tablespoon black pepper
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon cayenne pepper (or more it you like it spicy!)
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 teaspoons oregano, dried
- 2 teaspoons thyme, dried
- 1-2 tablespoons water
- 8 free-range eggs
- 1 avocado, sliced
Method
Step 1
Heat oil over medium-high heat in a medium sized skillet. Add onion and cook for about 5 minutes or until softened.
Step 2
Add bacon and garlic and cook another 2-3 minutes until fragrant. Stir continuously.
Step 3
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.
Step 4
Meanwhile, cook your eggs in the other frying pan. Sunny-side up works well with this recipe, but you could also poach your eggs.
Step 5
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, Total Fat: 21g, Saturated Fat: 4g, Cholesterol: 375mg, Fiber: 9g, Protein: 22g, Carbohydrates: 19g, Sodium: 352mg, Sugars: 5g, Net Carbs: 10g
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