High protein breakfasts have been shown to normalize blood glucose levels, prevent cravings and overeating throughout the day. When you want something warm, flavorful and hearty, whip this up!
- 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
- 8 Omega-3 eggs
- 1 Avocado, sliced into 8 slices
- 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.
- Heat the oil over medium-high heat in a medium skillet. Add the onion and cook for about 5 minutes or until softened.
- Add the bacon and garlic and cook, stirring continuously, for another 2 to 3 minutes, until fragrant.
- Add the jicama, kale, and spice mix, and stir to combine.
- 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.
- 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.
- Divide the hash into 4 bowls. Place 2 eggs over each serving and garnish with 2 avocado slices.
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