Walnut Free Paleo Chicken Apple Sausage Hash
This skillet hash is the kind of one-pan meal that earns a permanent spot in your weekend rotation — savory, a little sweet, and deeply satisfying from the very first bite. Homemade chicken sausage seasoned with fennel, sage, and a touch of red pepper flakes gets browned until golden, then reunites in the pan with caramelized sweet potato, bell pepper, and tender chunks of fresh apple. That combination of warm spice and natural fruit sweetness is genuinely hard to stop eating. Because everything is built from scratch using whole, recognizable ingredients, there's no guesswork about what's actually in your food — no packaged sausage blends, no mystery seasonings, no hidden tree nuts lurking in a pre-made mix. A splash of apple cider vinegar at the end ties all the flavors together with just enough brightness to keep the dish from feeling heavy. It's paleo-friendly by design, leaning on avocado oil and naturally sweet produce instead of anything processed. Scatter some fresh parsley over the top 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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