Whole 30 Paleo Chicken Apple Sausage Hash
This hearty skillet dish is the kind of one-pan meal that makes weekend mornings feel genuinely special — savory, a little sweet, and deeply satisfying without a single grain or added sugar in sight. The homemade chicken sausage is seasoned with fennel, sage, and a touch of red pepper flakes, then mixed with finely diced apple to give it that subtle sweetness you'd normally get from store-bought links loaded with off-plan fillers. Making it yourself means you know exactly what's in it, which is the whole point when you're trying to stay on track. Golden sweet potato cubes, tender bell pepper, and soft onion build out the hash base, while a second round of fresh apple adds brightness and a little texture contrast that keeps every bite interesting. A splash of apple cider vinegar at the end ties everything together with just enough acidity to balance the natural sweetness of the produce. It's the kind of dish that doesn't feel like a compromise — it just feels like really good food.
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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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