Seed Oil 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. Homemade chicken sausage seasoned with fennel, sage, and a hint of red pepper flakes brings way more character than anything you'd pull from a store package, and the finely diced apple worked right into the meat keeps every bite juicy and subtly bright. Avocado oil is the only fat used here, making it a clean, stable choice that skips the industrial seed oils hiding in most bottled cooking sprays and pre-made sausages. Golden sweet potato cubes, softened bell pepper, and a second round of apple build out the hash with layers of texture that are hard to stop eating. A small splash of apple cider vinegar at the end ties everything together with just enough tang to balance the natural sweetness. It's the kind of recipe that looks impressive but comes together with straightforward pantry staples and a single skillet — minimal cleanup, maximum payoff.
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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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