Pistachio Free Paleo Chicken Apple Sausage Hash
This hearty skillet dish is the kind of one-pan meal that makes a weekend morning feel genuinely special — savory, a little sweet, and deeply satisfying. 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 pan, so every bite of sausage has that subtle fruity warmth built right in. Sweet potato cubes are cooked until golden and just tender, while onion, red bell pepper, and more fresh apple round out the hash with color and a gentle crunch. A splash of apple cider vinegar at the end ties everything together with a bright, tangy finish that keeps the dish from feeling heavy. Every ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with store-bought sausage blends or pre-seasoned hash mixes — no hidden fillers, no mystery nuts, no cross-contamination concerns. It's naturally grain-free and built entirely from clean, recognizable pantry staples, so it fits a paleo lifestyle without any substitutions or workarounds. Finish it with a handful of fresh parsley if you have it on hand, 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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