Breakfast Chicken Hash Browns
Diets: Autoimmune + Sibo
As most of us know, breakfast is often an on-the-go type of meal during the week. It’s important to change it up on the weekends (or during the week if you have time!). My breakfast chicken hash browns is a healthy & hearty recipe perfect for that relaxing Saturday/Sunday morning.
**This recipe is tailored & safe for all autoimmune & sibo readers!
- 1 lb white sweet potatoes
- 1 lb boneless, skinless chicken breast, chopped (or 1 lb ground chicken)
- 1 tsp garlic infused olive oil
- 1 tsp dried thyme leaves
- ¾ tsp sea salt
- ¼ tsp chopped chives
- 3 Tbsp cooking oil
½ tsp Herb Seasoning
- 2 Tbsp dried thyme leaves
- 1 Tbsp dried oregano leaves
- 1½ tsp dried rosemary
- 1½ tsp sea salt
- Make the 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 oil, thyme, salt and chives until evenly blended.
- Heat 1 Tbsp of the oil 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 Herb seasoning.
- Serve with sliced avocado and avocado mayonnaise