Cinnamon Free Paleo Chicken Apple Sausage Hash
This hearty skillet dish is the kind of one-pan meal that feels indulgent but is built entirely from whole, clean ingredients. Ground chicken gets mixed with fresh apple, fennel seeds, sage, and a little heat from red pepper flakes — no pre-made sausage blends needed, which means you stay in full control of every seasoning that goes into the pan. That matters a lot when you're avoiding spice blends that commonly sneak in unwanted ingredients, and here the flavor comes entirely from straightforward herbs and aromatics you can verify yourself. Sweet potato brings a caramelized, golden heartiness to the hash, while a second round of diced apple adds a bright, slightly tart contrast that keeps each bite interesting. A splash of apple cider vinegar at the end ties everything together with just enough acidity to lift the richness of the chicken. It's a satisfying, colorful meal that works just as well for a weekend brunch as it does for a weeknight dinner, and the fresh parsley on top makes it look like you really put in the effort.
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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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