Eosinophilic Esophagitis Friendly Paleo Chicken Apple Sausage Hash
This skillet hash is the kind of one-pan meal that feels indulgent but is built entirely from whole, clean ingredients — ground chicken, sweet potato, bell pepper, onion, and fresh apple, all cooked in avocado oil with simple spices. For anyone managing eosinophilic esophagitis, navigating flavor without common trigger foods can feel limiting, but this recipe leans hard into natural sweetness and savory depth without relying on dairy, gluten, soy, or eggs. The homemade chicken sausage is the real star — seasoned with fennel, sage, garlic powder, and a touch of heat from red pepper flakes, it gets beautifully browned in the skillet before reuniting with golden sweet potato and tender apple chunks. A splash of apple cider vinegar at the end ties everything together with a bright, subtle tang that makes the whole dish pop. The technique is straightforward: brown, build, and combine — no complicated steps, no specialty equipment beyond a large skillet and a thermometer to confirm the chicken hits 165°F. Fresh parsley scattered on top adds a little color and freshness if you tolerate it. It's a satisfying, nourishing meal that proves eating around restrictions doesn't have to mean eating around flavor.
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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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