Healing Meals - Jicama Hash


  • 1 Tablespoon Smoked Paprika
  • 1/2 Tablespoon Sea Salt
  • 1/2 Tablespoon Black Pepper
  • 1 Tablespoon Garlic Powder
  • 1/2 Tablespoon Onion Powder
  • 1 Teaspoon Cayenne Powder
  • 1 Teaspoon Cumin
  • 1 Teaspoon Turmeric
  • 2 Teaspoons Dried Oregano
  • 2 Teaspoons Dried Thyme
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Onion diced
  • 4 Strips Organic, nitrite-free uncured turkey bacon, diced
  • 4 Clove of Garlic minced
  • 2 Cups Jicama, cubed
  • 2 Cups Kale, washed and shredded
  • 1 or 2 Tablespoons Water
  • 1 Avocado, sliced into 8 slices
  • 8 Omega-3 eggs


Step 1

Prepare Dr. Mark Hyman’s Hash Seasoning spice mix. Add all the ingredients listed for the spice mix in a small bowl, mix to combine, reserve 2 teaspoons of the mix, and set aside. Store remaining spice mix in an airtight glass container for use in other recipes, like his Blackened Salmon recipe.

Step 2

Heat the oil over medium-high heat in a medium skillet. Add the onion and cook for about 5 minutes or until softened.

Step 3

Add the bacon and garlic and cook, stirring continuously, for another 2 to 3 minutes, until fragrant.

Step 4

Add the jicama, kale, and spice mix, and stir to combine.

Step 5

Add a tablespoon of water, stir, and let cook for 10 minutes. Add more water, a little at a time, if hash starts to stick to pan. Note: Jicama will still have a crunchy texture, even when cooked.

Step 6

Meanwhile, in a separate skillet, prepare your eggs. Sunny-side up fried eggs work well with this recipe, but you could also serve with poached eggs.

Step 7

Divide the hash into 4 bowls. Place 2 eggs over each serving and garnish with 2 avocado slices.

Nutritional Information

Nutritional analysis per serving (about 1 cup hash, 2 eggs, and 2 slices avocado): Calories 351, Fat 21g, saturated Fat 4g, Cholesterol 375mg, Fiber 9g, Protein 22g, carbohydrate 19g, Sodium 352mg

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