Chicken Hash Brown Patties with Pesto (PALEO, AIP)

Nutrition Notes

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

Preparation

1. 1

   Step 1

   CHICKEN HASHBROWN PATTIES
2. 2

   Step 2

   Peel the sweet potatoes, then shred them using a food processor with shredder attachment.
3. 3

   Step 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. 4

   Step 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.
5. 5

   Step 5

   Serve immediately with pesto.
6. 6

   Step 6

   PRONTO PESTO (makes about 2/3 cup)
7. 7

   Step 7

   For best flavor, make at least an hour before planning to serve.
8. 8

   Step 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.

9. Bon appetit!