Jicama-ham hash browns with fried eggs
Uncooked Canadian bacon
3 oz, diced
1 tsp, extra virgin
4 cup(s), peeled, shredded, squeezed dry
2 cup(s), chopped, finey chopped
½ tsp, smoked
4 large egg(s)
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Saute bacon, stirring often, until lightly browned, 5 minutes. Remove bacon from pan; set aside.
- Add oil, jicama, onion, garlic, salt, paprika and pepper to same pan and set over high heat; cook, stirring often, until onion is softened and jicama begins to brown, 10-12 minutes. Spoon jicama mixture into a serving bowl; add Canadian bacon and gently stir to combine.
- Wipe skillet clean; off heat, coat with cooking spray. Fry eggs over medium heat and serve over hash. Garnish with parsley.
- Serving size: 1/2 cup hash plus 1 egg