Jicama breakfast hash: the answer to breakfast without eggs or potato

Jicama is a crunchy, faintly sweet tuber that has nothing to do with the nightshade family, and it does not behave like potato in a pan. It stays crisp rather than softening, which takes some getting used to but makes for a genuinely different texture at breakfast.

The original recipe lists black pepper and an optional pinch of cumin for non-AIP eaters. Both are left out here rather than swapped, since neither is essential and both sit outside strict AIP elimination.

Jicama carries inulin, a type of fiber that feeds beneficial gut bacteria, which makes this hash more than just a potato swap. It is a real answer to the question a lot of people ask when eggs and oats both come off the table: what is actually left for breakfast. Bacon fat carries the whole pan, and kale and leek round it into something with real vegetable volume.

Ingredients

• 4 to 5 slices bacon, chopped
• 1 pound jicama, peeled and diced
• 1 1/2 cups kale, destemmed and chopped
• 1 large leek, white part only, halved and washed, thinly sliced
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• 1/2 teaspoon sea salt

Method

• Cook the bacon in a large skillet over medium heat until crisp. Remove to a plate, leaving 1 to 2 tablespoons of fat in the pan.
• Add the diced jicama to the hot fat and fry, turning often, for 5 to 6 minutes.
• Add the kale, leek, garlic powder, onion powder, and salt. Cook 2 to 3 minutes, until the greens soften.
• Chop the bacon and stir it back in. Serve warm.

*Adapted from unboundwellness.com by Michelle Hoover*