Honey Free Paleo Chicken Apple Sausage Hash
This skillet hash is the kind of one-pan meal that makes a weekend morning feel genuinely special ā savory, a little sweet, and deeply satisfying without any complicated steps. The homemade chicken sausage is seasoned with fennel seeds, sage, and a touch of red pepper flakes, then mixed with finely diced apple for natural sweetness that comes entirely from real fruit, no added sweeteners of any kind. That matters because so many store-bought sausages and breakfast blends sneak in honey or sweetened syrups, making them off-limits for anyone avoiding it ā here you control every single ingredient. Golden sweet potato cubes, soft bell pepper, and tender onion round out the hash, while a second apple adds bright, jammy pockets throughout. A small splash of apple cider vinegar at the end ties everything together with just enough acidity to balance the richness of the chicken and avocado oil. The technique is straightforward ā brown in stages, build layers of flavor in the same pan, then bring it all back together ā so even on a slow morning it comes together without stress. Finish with a scatter of fresh parsley if you have it, and you've got a colorful, hearty plate that feels like it took far more effort than it did.
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Learn more āIngredients
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
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā¼ tsp red pepper flakes
- Ā¾ tsp salt, divided
- Ā¼ tsp black pepper, divided
For the hash
- 3 tbsp avocado oil, divided
- 1 lb sweet potato (about 1 large), peeled and cut into Ā½-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 Ā½-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 165Ā°F (74Ā°C) on an instant-read thermometer, about 4ā5 minutes more. Transfer the cooked sausage to a plate and set aside.
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