Eggless 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 without relying on a single egg to hold it together. The homemade chicken sausage is seasoned with fennel, sage, and a touch of red pepper flakes, then mixed with finely diced apple for a subtle sweetness that plays beautifully against the spice. Golden sweet potato cubes, softened bell pepper, and a second round of fresh apple build out the hash with real texture and color. A final splash of apple cider vinegar ties everything together with just enough brightness to keep each bite lively. Because you're making the sausage from scratch with ground chicken and whole spices, there's no guesswork about hidden fillers or binders that so often sneak into store-bought versions. Avocado oil does all the heavy lifting for richness here, so the dish is naturally full and hearty without any dairy or egg propping it up. 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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