If you follow my Instagram posts, you know breakfast is often in the car for me. Since we moved out of my kids school district but kept them in their old schools I am the driver of my youngest kid. It takes us about 25 minutes to get to her school which is probably normal for some people but I spent 18 years in a neighborhood where everything I wanted was 5-10 minutes away at most. I was pretty spoiled to say the least. Now that we have to get out the door much earlier I don’t always get breakfast at home so I try to always have something quick on hand to grab and go.
This particular recipe was inspired by a recipe in The Healing Kitchen which is an Autoimmune Protocol cookbook. A friend introduced their recipe for Chicken Hash Browns to me which requires you chop up a chicken breast. Frankly, I don’t want to take the time to do that so I used ground pork from my locally raised pastured pig. You could really use any meat you want to for this recipe. I use the pork because my freezer is stocked with it so it is super convenient. Plus, I have two freezers full of meat. It would be crazy to go out and buy chicken for this recipe!
The recipe calls for white sweet potatoes for the hash brown part but if you are not AIP you could use regular potatoes and I am sure it would be just as delicious. I actually prefer the taste of sweet potatoes now, especially the white and purple ones. For this particular recipe I used the Japanese white sweet potato. Standard white or any other would be fine.
For the spices, I use whatever I have on hand. I have successfully reintroduced most spices back in to my diet so I have more to choose from. If you are AIP avoid the pepper and seed spices for this recipe including pepper. You can use ground fennel, sage, thyme (I like lemon thyme in this recipe), smoked salt, oregano, garlic, onion powder…..
Pork Patties with Sweet Potatoes.
1 pound ground pork
1 pound white sweet potato, shredded
1-2 tsp granulated garlic or garlic powder
1-2 tsp lemon thyme
1/2 -1 tsp pepper (omit for AIP)
1 tsp smoked salt
Peel and shred the potato, add spices to potato in a medium sized bowl. Mix with your hands until well combined. Add the ground pork and mix with your hands until all the potato mixture is well incorporated. Shape in to patties about 3 to 3 1/2 inches wide and about 1/4 to 1/2 inch thick.
Heat a cast iron skillet over medium heat or griddle to about 350º F. Fry patties until golden brown about 5 minutes, flip over and fry on other side until golden brown and crispy.
These store nicely in the refrigerator for 3-4 days. You can heat them over a medium low heat in a cast iron skillet for a couple minutes each side to crisp them up again.