Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Hash Browns with Chicken

Published by Dana in realfoodwithdana.com

 

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

  1. Make the Garlic & Herb seasoning: whisk all the ingredients together in a small bowl until well combined. Set aside for later.
  2. 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.
  3. 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.
  4. 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.
  5. Repeat Step 4 until all of the hash brown mixture is used up.
  6. 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.

http://www.realfoodwithdana.com/chicken-hash-browns-the-healing-kitchen-review/