Eosinophilic Esophagitis Friendly Paleo Smoky Bacon & Chicken Apple Sausage Hash
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Learn more →Ingredients
4 servings
- 4 strips bacon, cut into ½-inch pieces
- 12 oz chicken apple sausage links, sliced into ½-inch rounds
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the bacon pieces in a cold 12-inch cast iron skillet and set over medium heat. Cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the skillet.
- 2
Add the sausage rounds to the skillet in a single layer and cook over medium-high heat, undisturbed, for 2–3 minutes until the cut sides are browned. Flip and cook 1–2 minutes more until browned on the second side and cooked through to 165°F (74°C) at the center. Transfer to the plate with the bacon.
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