Low Iodine Paleo Chicken Apple Sausage Hash
This hearty skillet dish layers homemade chicken sausage, golden sweet potato, sweet bell pepper, and tender apple chunks into something that feels genuinely satisfying without relying on any of the usual iodine-heavy ingredients. Iodized table salt is one of the sneakiest sources of iodine in everyday cooking, so using a measured amount of non-iodized salt here keeps things on track ā just make sure the salt you reach for is labeled accordingly. The sausage is seasoned from scratch with fennel seeds, sage, garlic powder, and a hit of red pepper flakes, which means you get bold, complex flavor without any processed seasonings or packaged blends that could hide unwanted additives. Sweet potato brings natural sweetness and a satisfying bite, while two different apple varieties ā one worked into the sausage mixture, one folded into the hash ā add brightness and a subtle tartness that ties the whole pan together. A splash of apple cider vinegar at the end lifts everything and keeps the dish from feeling heavy. It's the kind of one-pan meal that works just as well for a weekend brunch as it does for a quick weeknight dinner, and the fresh parsley scattered on top makes it look far more impressive than the effort required.
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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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