Paleo Chicken Apple Breakfast Hash
Breakfast hashes are one of those meals that feel indulgent but are actually doing a lot of nutritional heavy lifting, and this one is a perfect example. Sweet potato cubes get golden and tender in the skillet, diced apple adds a subtle sweetness that plays beautifully against smoky paprika and warm cinnamon, and ground chicken keeps everything hearty and satisfying. The combination of cumin, smoked paprika, and cinnamon sounds unexpected but it absolutely works — it's the kind of flavor profile that makes you forget you're eating something genuinely wholesome. A splash of apple cider vinegar and a handful of wilted kale at the end brighten the whole dish and keep it from feeling heavy. Every ingredient here is straightforwardly grain-free and unprocessed, so there's no need to audit labels or swap anything out — it just works as written. This makes four servings, which means you can meal-prep a batch on Sunday and have a legitimately exciting weekday breakfast ready to reheat all week long.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 1 lb ground chicken
- ½ tsp salt, divided
- ¼ tsp black pepper
- 1 medium sweet potato (about 12 oz), peeled and cut into ½-inch dice
- 1 medium apple (such as honeycrisp or fuji), cored and cut into ½-inch dice
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- 2 cups kale, stems removed and leaves roughly chopped
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground chicken, season with 1/4 tsp of the salt and the black pepper, and cook, breaking it into small crumbles with a wooden spoon, until cooked through with no pink remaining and the internal temperature reaches 165°F (74°C), about 6–7 minutes. Transfer the chicken to a plate and set aside.
- 2
Return the skillet to medium heat and add the remaining 1 tbsp olive oil. Add the sweet potato and the remaining 1/4 tsp salt. Cook, stirring occasionally, until the sweet potato is golden at the edges and just tender when pierced with a fork, about 8–10 minutes.
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