I am so excited about this dish! It will come as no surprise that since I have a big day (MY WEDDING!!!!!) coming up soon I am doing my best to eat healthy, workout, and tone up. I am always searching for healthy recipes that are still delicious. I have a fiancé to feed!
I love jicama but had only eaten it as a raw crudite, how it is served here. In this breakfast (or any other meal) the jicama is shredded and cooked like a hash with onion and creole seasoning. A simple box shredder is the perfect tool here. No need to drag out the food processor. Just watch your fingers.
Jicama has a slightly sweet flavor which is great in this, especially if you balance it with a hefty pinch of salt.
Top it all off with a sprinkle of green onions, sriracha, and an egg. I like (love) a runny egg, but cook according to your preference.
It is such a satisfying meal. If you are familiar with the diet that uses “points” this is only 3 points!!! You can’t beat that. It is also paleo friendly for my paleo friends out there!
It is such a satisfying meal. If you are familiar with the diet that uses “points” this is only 3 points!!! You can’t beat that. It is also paleo friendly for my paleo friends out there!
Creole Jicama Hash with a Sunny Side Up Egg
Lindsay at Perfecting the Pairing
Ingredients:
- 1 tsp olive oil
- 1 cup shredded jicama (peeled first)
- 1/4 cup chopped onion
- 1 tsp creole seasoning (more or less to taste depending on brand)
- Salt to taste
- 1 egg
- 1 green onion, chopped
- Sriracha, optional
Directions:
Preheat a nonstick skillet over high heat, add the olive oil and spray of cooking spray. Add in the jicama and onion, arrange into a single layer with as much surface area against the pan. Cook for a few minutes, stirring occasionally until it starts to brown. Add in the creole seasoning and salt, taste and adjust because all seasonings are a little different. Cook until tender and browned all over. Remove to a plate.
Cook the egg in the same pan (add cooking spray if necessary) according to taste. I like it runny. Top the hash with the egg, green onions, and hot sauce.
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