Almond Free Paleo Chicken Apple Sausage Hash
This hearty skillet dish is the kind of one-pan meal that makes a weekend morning feel genuinely special — savory, a little sweet, and deeply satisfying. Ground chicken gets mixed with fresh apple, fennel seeds, and sage to create a homemade sausage that's far more flavorful than anything you'd grab off a store shelf, and completely free of the mystery fillers that can make packaged versions risky. Sweet potato cubes get golden and tender in the same pan, while bell pepper and onion soften into a savory base that ties everything together. A second round of diced apple adds a bright, juicy contrast to all that richness, and a splash of apple cider vinegar at the end lifts the whole dish with just enough acidity. Because every component is built from scratch using whole, recognizable ingredients, there's no need to scan labels or worry about hidden nut-based fillers or shared processing equipment. It's a genuinely clean, grain-free hash that works just as well for a lazy brunch as it does for a quick weeknight dinner.
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Learn more →Ingredients
4 servings
For the sausage
- 1 lb ground chicken
- 1 medium apple (such as honeycrisp or fuji), peeled and finely diced
- 1 tsp fennel seeds
- 1 tsp dried sage
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp red pepper flakes
- ¾ tsp salt, divided
- ¼ tsp black pepper, divided
For the hash
- 3 tbsp avocado oil, divided
- 1 lb sweet potato (about 1 large), peeled and cut into ½-inch dice
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 medium apple (such as honeycrisp or fuji), cored and cut into ½-inch dice
- 1 tsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large bowl, combine the ground chicken, finely diced apple, fennel seeds, dried sage, garlic powder, onion powder, red pepper flakes, 1/2 tsp of the salt, and 1/8 tsp of the black pepper. Mix with your hands until the seasonings are evenly distributed throughout the meat.
- 2
Heat 1 tbsp of the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sausage mixture and press it into an even layer. Cook undisturbed for 3 minutes, until the underside is browned, then break it into rough 1-inch chunks with a wooden spoon. Continue cooking, stirring occasionally, until the chicken is cooked through with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 4–5 minutes more. Transfer the cooked sausage to a plate and set aside.
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