High Fructose Corn Syrup 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 without any of the processed shortcuts that sneak into so many breakfast sausages. Store-bought chicken sausage is one of the sneakiest places for hidden sweeteners, with corn syrup solids and glucose syrups showing up even in "natural" labels. Here, the sausage is made from scratch using ground chicken, fresh apple, fennel seeds, and sage, so you know exactly what's going into every bite. The natural sweetness comes entirely from real fruit — diced apple folded right into the meat mixture and more tossed into the hash alongside sweet potato, bell pepper, and onion. A splash of apple cider vinegar at the end ties everything together with a bright, tangy finish that keeps the dish from feeling heavy. Avocado oil handles the cooking throughout, and the whole thing comes together in a single skillet with straightforward technique — brown, build, and combine. It's the kind of clean, whole-food cooking that proves you don't need anything artificial to make breakfast taste this good.
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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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