2 9oz containers of sliced Jicama
4-5 slices of Bacon, diced
1/4 Yellow Onion, diced
1/2C Mushrooms, sliced
1 TBSP Parsley, chopped
1 TBSP Coconut oil(I used Garlic infused coconut oil)
1/2TBSP Smoked Paprika
Salt and Pepper to taste
Cube the sliced jicama and place in a slow cooker. Cover with water and salt generously. Cook on high for 12 hours, drain and let cool. Keep in fridge until ready to use for home fries.
In a non stick skillet cook the diced bacon until crispy and set aside. In the bacon fat, cook the mushrooms and onion on med high until the mushrooms are soft, about 7-8 minutes and set aside.
Add 1 TBSP coconut oil to the pan and allow to heat up(if it cooled down) add the cubed jicama in a single layer and cook for 5-7 minutes until browned. Once it starts to brown, start to stir it every 4 minutes until all sides are browned.
Add the bacon, mushroom, onion, smoked paprika and salt/pepper. Cook for an additional 5 minutes stirring every so often. Toss with the parsley and serve.
Enjoy! Serves 4-5