BHA & BHT Free Paleo Chicken Apple Sausage Hash
This skillet hash is the kind of one-pan meal that earns a permanent spot in your weekend rotation — savory, a little sweet, and deeply satisfying from the very first bite. The homemade chicken sausage is seasoned with fennel, sage, and a touch of heat, then mixed with fresh apple so every crumble has a bright, fruity note baked right in. Golden sweet potato, tender bell pepper, and a second round of apple build out the hash with color and texture, while a splash of apple cider vinegar at the end ties everything together with just enough tang. Because every component is made from scratch using whole, recognizable ingredients, you never have to second-guess what's in the pan — no packaged sausage, no processed oils, no synthetic preservatives hiding in the fine print. Avocado oil handles the searing beautifully, giving the sweet potato a caramelized crust without any of the additives found in many commercial cooking sprays or blended oils. The technique is straightforward — brown, set aside, build in layers, then bring it all back together — so even on a slow morning it comes together without stress. Finish with a handful of fresh parsley and you've got a plate that looks as good as it tastes.
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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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