Jicama-ham hash browns with fried eggs
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Full of all the flavors you love in a traditional breakfast, this version of eggs and hash swaps shredded jicama in beautifully for shredded potato in this savory favorite. Even when cooked, jicama retains its white flesh and crunchy texture, so it works well in this application along with classic hash brown ingredients, such as onion, garlic, paprika, salt, and pepper. The pan-crisped Canadian bacon adds a salty punch. Fry the eggs however you like—sunny side up (fried on one side, never flipped) or over easy (fried on both side). Both have runny yolks that mingle nicely with the jicama-ham hash.
Ingredients
Cooking spray
2 spray(s)
Uncooked Canadian bacon
3 oz
Olive oil
1 tsp
Uncooked jicama
4 cup(s)
Uncooked onion(s)
2 cup(s), chopped
Granulated garlic
1 tsp
Kosher salt
0.75 tsp
Paprika
0.5 tsp
Black pepper
0.125 tsp
Egg(s)
4 large egg(s)
Fresh parsley
1 Tbsp
Instructions
1
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.
2
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.
3
Wipe skillet clean; off heat, coat with cooking spray. Fry eggs over medium heat and serve over hash. Garnish with parsley.
4
Serving size: 1/2 cup hash plus 1 egg
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