Paleo Chicken Apple Sausage Hash
This hearty skillet dinner is the kind of meal that makes grain-free eating feel genuinely exciting rather than like a compromise. Sweet potato cubes get golden and tender in avocado oil, while a homemade chicken sausage — seasoned with fennel seeds, sage, and a touch of red pepper flakes — brings serious depth without a single processed ingredient in sight. Two apples do double duty here: one goes straight into the sausage mixture for subtle sweetness, and a second gets diced into the hash for little bursts of juicy flavor throughout. A splash of apple cider vinegar at the end ties everything together with just enough brightness to balance the savory, caramelized vegetables. Every ingredient is whole and clean, so there's no label-reading required and no hidden fillers to worry about. It comes together in one skillet and serves four, making it just as practical for a weeknight dinner as it is satisfying for a lazy weekend brunch. Finish it with a handful of fresh parsley and you've got a plate that looks as good as it tastes.
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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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