Chicken Hash Brown Patties with Pesto (PALEO, AIP)

Ingredients

• CHICKEN HASHBROWN PATTIES
• 1 pound white sweet potatoes
• 1 pound ground chicken
• 1 teaspoon Garlic powder
• 1 teaspoon Dried thyme leaves
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon Onion powder
• 3 tablespoons bacon fat ; , divided
• PRONTO PESTO
• 2 cups basil leaves ; , loosley packed
• 3/4 cup cilantro leaves ; , loosly packed
• 1/3 cup ripe avocado ; , mashed
• 1 tablespoon garlic ; , chopped
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon fine sea salt
• 1/2 cup Extra virgin olive oil

Method

1. CHICKEN HASHBROWN PATTIES
2. Peel the sweet potatoes, then shred them using a food processor with shredder attachment.
3. Transfer the shredded sweet potatoes and ground cicken to a large mixing bowl. Add garlic powder, thyme, salt, and onion powder and using your hands, gently combine until evenly mixed.
4. Heat 1 tablespoon of the bacon fat in a large, deep skillet over medium heat. When the fat is hot, scoop 1/3 cup of the chicken mixture into the pan and flatten into a 1/2-inch thick patty. Working quickly, add more patties to the pan, without crowding. Cook for 2 to 3 minutes or until golden brown, then flip and fry until cooked through. (If patties brown too quickly, reduce heat.) Keep patties warm while cooking the remaining mixture.3 min timer
5. Serve immediately with pesto.
6. PRONTO PESTO (makes about 2/3 cup)
7. For best flavor, make at least an hour before planning to serve.
8. Place all ingredients except olive oil in a food processor and process until finely chopped. With the motor running, slowly pour in the olive oil to make a smooth sauce. Adjust seasoning to taste.