Jicama-Ham Hash Browns with Fried Eggs
- Total Time
Shredded jicama swaps in beautifully for shredded potato in this savory favorite.
cooking spray2 spray(s)
uncooked Canadian bacon3 oz, diced
olive oil1 tsp, extra virgin
uncooked jicama4 cup(s), peeled, shredded, squeezed dry
uncooked onion(s)2 cup(s), chopped, finey chopped
granulated garlic1 tsp
kosher salt¾ tsp
paprika½ tsp, smoked
black pepper⅛ tsp
fresh parsley1 Tbsp
- 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