Lactose Free Paleo Chicken Apple Sausage Hash
This skillet hash is the kind of one-pan meal that earns a permanent spot in your weekly rotation ā savory, a little sweet, and deeply satisfying without a drop of dairy anywhere in the recipe. The homemade chicken sausage is seasoned with fennel, sage, and a hint of red pepper flakes, then mixed with finely diced apple for a subtle sweetness that plays beautifully against the spice. Golden sweet potatoes, tender bell pepper, and a second round of apple chunks round out the hash, giving you layers of texture in every bite. A final splash of apple cider vinegar ties everything together with just enough brightness to keep it from feeling heavy. Because every component is built from scratch using whole, naturally dairy-free ingredients ā avocado oil, fresh produce, and simple spices ā there's no label-reading required and no hidden cream or butter to worry about. It's the kind of hearty, feel-good cooking that proves you don't need cheese or cream to make something genuinely craveable.
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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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