Chicken Sausage Cheesy Chicken Hash Brown Bowl Recipe
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 2 russet potatoes, peeled
  • 3 tablespoons vegetable oil, divided
  • 3 teaspoons salt, divided
  • 2 teaspoons pepper, divided
  • 1 cup shredded mild cheddar cheese
  • 1 pound ground chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon ground sage
  • ½ teaspoon thyme
  • 2 tablespoons maple syrup
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 4 eggs, fried
  • 2 avocados, peeled and sliced
Directions
  1. Using the small shred attachment on your food processor, shred the potatoes.
  2. Immediately transfer the potato shreds to a large bowl and cover them with water. Soak the potatoes for 5 minutes, agitating them in the water halfway through.
  3. Drain the potatoes, then dry them thoroughly with a towel until completely dry.
  4. Heat 2 tablespoons oil in a skillet over medium heat until shining. The skillet should be very hot.
  5. Add the potatoes and spread them evenly across the skillet. Sprinkle them with 2 teaspoons of salt and 1 teaspoon of pepper.
  6. Cook the hash browns until they’re brown on the bottom, about 3 minutes, then flip them and brown the other side.
  7. Add the shredded cheddar, stir to melt, remove the potatoes from the skillet, and divide them into bowls.
  8. Add the ground chicken, garlic powder, paprika, sage, thyme, maple syrup, and ½ teaspoon each of salt and pepper to a bowl. Combine thoroughly.
  9. Heat the remaining 1 tablespoon of oil in a skillet over medium heat.
  10. Scoop ⅓ cup of the chicken mixture into the skillet and press it into a patty shape. Repeat to fill the skillet, leaving space between each patty.
  11. Brown the patties on both sides, for about 4 minutes per side.
  12. Remove the patties from the skillet and reserve them.
  13. In the same skillet, saute the bell peppers until soft, for about 5 minutes.
  14. Divide the sausages and peppers between the bowls.
  15. To serve, top the hash browns and sausages with fried egg and avocado.