easy paleo recipe for holiday hash

Paleo Holiday Hash

To me, the 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 spice – and of course 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 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!

Paleo Holiday Hash Recipe

Yield: About 4 servings

Paleo Holiday Hash Recipe


  • 1/2 lb bulk pork or turkey sausage
  • 1 large sweet potato, peeled and diced into 1/2" pieces
  • 1 apple, cored, peeled and diced
  • 1/2 medium yellow onion, diced
  • 1 tbs pure maple syrup
  • Handful of organic dried cranberries
  • Holiday Hash Seasoning Mix (see below)
  • Coconut oil as needed
  • 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


  1. Combine all dry seasonings in a small bowl – divide in half
  2. In a large bowl, add the uncooked sausage, 1 tbs of maple syrup and one-half of the dry seasoning mixture – combine with hands
  3. In a large skillet over medium heat, add a little coconut oil and brown the sausage mixture. Remove from skillet and set aside
  4. Dice sweet potato, apple and onion
  5. Return skillet to medium heat, add some coconut oil, and sauté onions for 2-3 minutes
  6. 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
  7. 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
  8. Return the browned sausage you set aside to the skillet, mix well, and finally toss in a handful of dried cranberries
  9. Serve hot and enjoy!

4 replies

Trackbacks & Pingbacks

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.