JICAMA BREAKFAST HASH RECIPE (PALEO, AIP, WHOLE 30)
Jicama
is nightshade free, and a prebiotic food that helps feed our good gut bacteria.It’s
full of veggies. This hash is lower in carbohydrates to keep blood sugar
stable. It tastes amazing! So, so good!
INGREDIENTS
·
4–5
slices of bacon (use sugar free for Whole 30)
·
1
lb jicama, peeled and diced
·
1.5
cups kale, destemmed and chopped
·
1
large leek
·
1
tsp garlic powder
·
2
tsp onion powder
·
1/2
tsp salt
·
1/4
tsp pepper (omit for AIP)
·
Optional
– 1/2 tsp cumin or red pepper (omit for AIP)
INSTRUCTIONS
1.
Using
a large cast iron skillet, cook the bacon on medium heat until crispy.
2.
Set
the bacon aside and remove some of the fat from the pan, leaving 1-2 tbsp to
fry the jicama
3. Pour
the jicama into the pan and fry for 5-6 minutes on medium heat, rotating often
with a wooden spoon or spatula to avoid burning
4.
While
the jicama is cooking, prepare the kale and leek. Remove the greens and the
root from the leek, slice the white stalk of the leek into half moons, and wash
them thoroughly.
5. Add
in the kale and leeks and season with salt, pepper, onion, and garlic powder.
Cook for 2-3 minutes or until the greens are soft
6.
Chop
the bacon and add it back into the hash
7.
Serve
warm
Recipe
from unboundwellness.com
Delicious Food Recipes
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