- 1 small Jicama chopped
- 1 lbs corned beef chopped or cubed
- 1/2 medium yellow onion finely chopped
- 1/4 cup butter
- 2 tsp minced garlic
- 1 tsp Italian herbs dried or fresh
- 1/4 cup water
- salt and pepper to taste
- 4 eggs poached or fried
- 1/2 tsp cider vinegar
- 1 pinch salt
Melt butter in large skillet.
Chop Jicama and onions, mince garlic and add to skillet. Cook until onions have caramelized then add water and simmer until Jicama begins to soften (about 25-35 mins. Jicama will not soften completely like a potato, but will remain a slightly al dente consistency).
While Jicama mixture simmers, chop or cube the corned beef. Then add to mixture.
Allow to simmer for the remainder of the time, until Jicama softens.
Meanwhile in a small sauce pan bring water to a boil, add vinegar and salt.
Once hash is done, turn to low heat and swirl boiling water in the saucepan with a spatula or whisk, then quick crack eggs into swirling water. Set timer for 3 mins.
Remove poached eggs using a slotted spoon and serve over the hash.
total fat 28.7 g
net carbs 4 g
protein 35 g