Jicama-Ham Hash Browns with Fried Eggs Recipe

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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

Ingredients

  • 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

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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