Jicama-Ham Hash Browns with Fried Eggs Recipe


This recipe by Bruce Weinstein and Mark Scarbrough was originally published in The Kitchen Shortcut Bible, and edited for WW magazine with permission.

Total Time: 40 min Prep: 20 min Cook: 20 min Serves; 4 Difficulty: Easy

Point 1


  • cooking spray: 2 spray(s)
  • uncooked Canadian bacon: 3 oz, diced
  • olive oil: 1 tsp, extra virgin
  • uncooked jicama: 4 cup(s), peeled, shredded, squeezed dry
  • uncooked onion(s): 2 cup(s), chopped, finey chopped
  • granulated garlic: 1 tsp
  • kosher salt: ¾ tsp
  • paprika: ½ tsp, smoked
  • black pepper: ⅛ tsp
  • egg(s): 4 large
  • fresh parsley: 1 Tbsp


  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