Chicken Hash Brown Patties
Prep time
Cook time
Total time
Dana: The Healing Kitchen
Serves: 12 patties, serves 4
Ingredients
For the hash browns
- 1 lb white sweet potatoes
- 1 lb boneless, skinless chicken breast, chopped (or 1 lb ground chicken)
- 1 tsp garlic powder
- 1 tsp dried thyme leaves
- ¾ tsp sea salt
- ¼ tsp onion powder
- 3 Tbsp bacon fat, divided
½ tsp Garlic & Herb Seasoning (below - optional)*
- 2 Tbsp dried marjoram leaves
- 2 Tbsp dried thyme leaves
- 1 Tbsp dried oregano leaves
- 1½ tsp dried rosemary
- 1½ tsp sea salt
- 1½ tsp garlic powder
Directions
- Make the Garlic & Herb seasoning: whisk all the ingredients together in a small bowl until well combined. Set aside for later.
- Peel the sweet potatoes, then shred them using your food processor's shredder attachment. If you're using chopped chicken breast, put it through the shredder as well to finely grind it.
- Transfer the shredded sweet potatoes and chicken to a large mixing bowl. Using your hands, mix in the garlic powder, thyme, salt and onion powder until evenly incorporated.
- Heat 1 Tbsp of the bacon fat in a large, deep skillet over medium heat. Scoop ⅓ cup of the chicken mixture into the pan and flatten it with a spatula until it's about ½ inch thick. Working quickly, repeat this step until you fill the pan with patties, without overcrowding the pan. Cook the patties for 2-3 minutes per side until golden brown and cooked through. Sprinkle the patties immediately with Garlic & Herb seasoning.
- Repeat Step 4 until all of the hash brown mixture is used up.
- Serve with sliced avocado!
Notes
*the measurements for the Garlic & Herb seasoning yields ⅓ cup. You won't use it all for this recipe, so save the rest for other recipes later!
Make Ahead Tip: prepare the recipe through step 2 and store the mixture in the refrigerator for up to 24 hours prior to cooking.
Store & Reheat: Once cool, store in a sealed glass container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat in a skillet greased with bacon fat on medium heat until warmed through.
Change it Up: replace the white sweet potatoes with an equal amount of another starchy root, such as regular sweet potato or parsnip.
Make Ahead Tip: prepare the recipe through step 2 and store the mixture in the refrigerator for up to 24 hours prior to cooking.
Store & Reheat: Once cool, store in a sealed glass container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat in a skillet greased with bacon fat on medium heat until warmed through.
Change it Up: replace the white sweet potatoes with an equal amount of another starchy root, such as regular sweet potato or parsnip.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/chicken-hash-browns-the-healing-kitchen-review/