To me, the fall holiday season is all about family and friends, tradition, warm hugs, a blazing fireplace, and of course great food.
This Holiday Hash recipe is the essence of the holidays all wrapped up in one easy-to-prepare paleo and gluten-free dish.
It brings together some of my favorite flavors of fall including fresh-picked apples, golden sweet potatoes, sizzling sausage, cinnamon and other warm winter spices – plus a dash of tartness from dried cranberries.
The aroma of this hash simmering on the stove is absolutely heavenly – and it never fails to quickly gather everyone around the table no matter how busy they are this time of year.
It’s a very versatile one-skillet dish too…you can serve this holiday hash as a side with an elegant meal like roasted turkey, or you can scramble some eggs and make this easy recipe into an absolutely scrumptious breakfast!
Sweet, savory, and spicy – I really hope you give this special holiday paleo recipe a try.
Enjoy and Happy Holidays!
Hot & Hearty Paleo Holiday Hash Recipe
- 1/2 lb bulk sausage — pork or turkey
- 1 large sweet potato — peeled and diced into 1/2" pieces
- 1 apple — cored, peeled and diced
- 1/2 medium yellow onion — diced
- 1 tbsp pure maple syrup
- Handful of organic dried cranberries
- Holiday Hash Seasoning Mix (see recipe below)
- Coconut oil, as needed for cooking
Holiday Hash Seasoning Mix
- 1 tsp fennel seeds
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp sage
- 1/2 tsp onion powder
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/4 tsp garlic powder
- 1/4 tsp cayenne
- Combine all dry seasonings in a small bowl – divide in half
- In a large bowl, add the uncooked sausage, 1 tbs of maple syrup and one-half of the dry seasoning mixture – combine with hands
- In a large skillet over medium heat, add a little coconut oil and brown the sausage mixture. Remove from skillet and set aside
- Dice sweet potato, apple and onion
- Return skillet to medium heat, add some coconut oil, and sauté onions for 2-3 minutes
- Next add the diced sweet potatoes to the skillet and cook 5-7 minutes until potatoes start to soften – add more coconut oil if needed
- Next add the apples and remaining half of the dry seasoning mix to the skillet and cook for another 5-8 minutes until sweet potatoes and apples are tender
- Return the browned sausage you set aside to the skillet, mix well, and finally toss in a handful of dried cranberries
- Serve hot and enjoy!