Cashew Free Paleo Chicken Apple Sausage Hash
This skillet hash 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 diced apple, fennel seeds, and sage to create a homemade sausage that's far more flavorful than anything you'd pull from a package, and completely free of the mystery additives that make store-bought versions a gamble. Golden sweet potato cubes, tender bell pepper, and a second round of apple build out the hash with color and natural sweetness, while a splash of apple cider vinegar at the end ties everything together with a bright, balancing note. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying your food. Tree nuts have no place here — every ingredient is straightforward and whole, making it a genuinely clean, grain-free option that doesn't feel like a compromise. Scatter some fresh parsley over the top before serving and it looks like something you'd order at a brunch spot, not something you threw together on a Tuesday.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!