Legume 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 from the very first bite. Ground chicken gets seasoned with fennel seeds, sage, and a touch of red pepper flakes, then mixed with finely diced apple before hitting a hot skillet, so the sausage is anything but bland. Golden sweet potato cubes, softened bell pepper, and a second round of apple build out the hash with real texture and natural sweetness that plays beautifully against the savory meat. A final splash of apple cider vinegar ties everything together with just enough brightness to keep the dish from feeling heavy. Every single ingredient here is whole and unprocessed, which means there are no hidden legume-based fillers, binders, or soy derivatives to worry about — a real issue with store-bought sausage blends. The technique is straightforward: brown in stages, build layers of flavor in the same pan, and finish it all together so nothing gets soggy. Scatter some fresh parsley over the top and you've got a colorful, crowd-pleasing plate that works just as well for dinner as it does for brunch.
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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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