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!

Hashbrowns

  • 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

DIRECTIONS

  • 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

 

 

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