These Hashbrown Fritters make a super simple breakfast snack. I made the recipe in order to take pictures for you and I’ve already eaten half the batch while cleaning up (I should have doubled the recipe). These are just SO good, and easy to make a big batch. If you are used to having something sweet or full of carbs for breakfast and are transitioning to a Wahls or more Paleo diet, these fritters are a nice treat. They are slightly sweet from the white sweet potato so they will help you gradually lower your morning sweet tooth.

White sweet potatoes have a light brown skin and can be found with the potatoes at the market. They are lower in carbs than regular baking potatoes and high in resistant starch, which is good for your digestion. Read here for more about the health benefits of the white sweet potato.

The crispy texture of these hashbrown fritters comes from pan-frying and then finishing in the oven so the potatoes bake all the way through. Reheating would be best done in a frying pan covered with a lid to help them from drying out, or in a toaster oven.

Here’s the recipe!  Scroll down for the easy printable version.

raw ingredients for hashbrown fritters in glass bowls

Chicken Hashbrown Fritters (Paleo, Grain, Egg Free)

Ingredients:

1 pound ground chicken thigh (ground turkey works too)
1 white sweet potato, grated, (about 1 pound potato)
1 small shallot, minced
2 tsp sea salt
1 1/2 tsp onion powder
1 tsp chopped fresh thyme
1/2 tsp garlic powder
couple turns fresh pepper

Bacon fat, coconut oil, or olive oil for frying

Instructions:

Heat oven to 350. Mix everything together in a large bowl.

Form into patties and place on a plate or parchment-lined baking sheet. It’s OK if some of the potato shreds stick out. They will get nice and crispy in the cooking.

raw mixture for hashbrowns formed into patties on a baking sheet

Heat a medium frying pan over medium-high heat. Add fat to the pan and place 4 or 5 fritters into the hot pan, without crowding the pan. Let sizzle about 1 to 2 minutes, or until golden brown on the bottom, flip and brown on the other side.

Remove fritters from the pan and put them back on the baking sheet. Repeat frying until all fritters are cooked. You may need to add more fat in between each batch.

Place the baking sheet containing all the fritters in the oven and bake for 15 minutes.  The oven step is because I find the potato isn’t all the way cooked from just frying in the pan, and if I leave it in the pan longer, they get too brown. You can skip this step if you are making these just to reheat later. Bake them for 20 minutes to reheat and test for doneness.

chicken hashbrown fritters on table

I just finished up the last few fritters I had in the fridge this morning. I reheated them by adding a little fat into a frying pan and frying over really low heat for about 10 minutes.  Keep the pan covered with a lid.  YUM!!!!!

More Gluten-Free Fritter Recipes

Love making these high-protein snacks? Want another fritter recipe? This Broccoli and Zucchini Fritter is packed with vegetables and also makes a great breakfast.

And my favorite way to use cauliflower is in these Curried Cauliflower Fritters. I use a curry powder blend from Penzey’s to jazz it up. (Both of these recipes require eggs to keep them together, so, not Wahls friendly unless you are eating eggs)

HERE IS THE PRINTABLE RECIPE
Print
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plate of chicken hashbrown fritters

Chicken Hashbrown Fritters (Paleo, Grain, Egg Free)

  • Author: Andrea Sprague
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 60 mins
  • Yield: 20 fritters 1x

Description

These fritters make a super simple breakfast snack and are easy to make a big batch. If you are used to having something sweet or full of carbs for breakfast and are transitioning to a Wahls or more Paleo diet, these fritters are a nice treat. They are slightly sweet from the white sweet potato so they will help you gradually lower your morning sweet tooth.


Ingredients

Scale

1 pound ground chicken (ground turkey works too)
1 pound white sweet potato, grated
1 small shallot, minced
2 tsp sea salt
1 1/2 tsp onion powder
1 tsp chopped fresh thyme
1/2 tsp garlic powder
Couple turns fresh pepper

Bacon fat coconut oil or olive oil for frying


Instructions

  1. Heat oven to 350.
  2. Mix everything together in a large bowl.
  3. Form mixture into fritters and place on a plate or parchment lined baking sheet. It’s ok if some of the potato shreds stick out. They will get nice and crispy in the cooking.
  4. Heat a medium frying pan over medium high heat. Add fat to the pan and place 4 or 5 fritters into the hot pan, without crowding the pan. Let sizzle about 1 to 2 minutes, or until golden brown on the bottom, flip and brown on the other side.
  5. Remove fritters from then pan and put back on the baking sheet. Repeat frying until all fritters are cooked. You may need to add more fat in between each batch.
  6. Place the baking sheet containing all the fritters in the oven and bake for 15 minutes.

Notes

The oven step is because I find the potato isn’t all the way cooked from just frying in the pan, and if I leave it in the pan longer, they get too brown. You can skip this step if you are making these just to reheat later. Bake them for 20 minutes to reheat and test for doneness.

Reheat by adding a little fat into a frying pan and frying over really low heat for about 10 minutes.  Keep the pan covered with a lid.

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