Sweet Potato and Jicama Hash

I don't often use jicama.  I picked one up the other day at the grocery and was looking online for some recipes when I came upon jicama hash. I tweaked the recipe a bit adding sweet potato because I wanted the dish to be a bit heartier since I was serving it for dinner. This recipe calls for a spice mixture that you need to put together before you begin cooking. It makes quite a bit so you have this really nice leftover combo of spices that you can use in the future for all kinds of other dishes.

Make ahead Hash Spice mixture:
1 T smoked paprika
1/2 T sea salt
1/2 T pepper
1 T garlic powder
1T onion powder
1 t cayenne pepper
1 t cumin
1 t turmeric
2 t dried oregano
2 t dried thyme
Mix all together and put in small glass jar

olive oil
1 onion, diced
4 strips uncured turkey bacon, diced
4 cloves of garlic, minced
2 cups of shredded jicama-about 1/2 of large jicama, peeled and shredded in processor
1 medium sweet potato, peeled, and cut in large dice
2 cups kale, washed and chopped
4 eggs
1/2 avocado, sliced

Heat 1 T olive oil and cook onions about five minutes. Add bacon and garlic and cook a few more minutes.

Add jicama, sweet potato, kale and 3 t of the spice mixture and stir to combine. Add about 1/4 cup of water and and let this mixture cook for about ten minutes.

Meanwhile cook your eggs in another skillet, sunny side up.

Divide hash into bowls, top with eggs and sliced avocado.