Almond Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that makes a weeknight feel effortless — savory ground beef, caramelized sweet potato, and shredded Brussels sprouts all coming together with warm turmeric and ginger. The coconut aminos and apple cider vinegar add a bright, umami-rich finish that ties every element together without any soy or complicated sauces. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden almond flour sneaking into a spice blend or coating. The Brussels sprouts get a little char at the edges, the sweet potato stays tender and golden, and the beef soaks up all those aromatic spices beautifully. Coconut oil does the heavy lifting in the pan, keeping everything rich and satisfying while staying completely clean for anyone navigating nut allergies. It's a filling, nutrient-dense dish that works just as well for a weekend brunch as it does for a quick dinner, and the whole thing comes together in a single skillet for easy cleanup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb ground beef (85% lean)
- 1 lb brussels sprouts, trimmed and shredded
- 1 medium sweet potato (about 10 oz), peeled and cut into ½-inch dice
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp coconut oil, divided
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced sweet potato in a single layer and cook, stirring every 2–3 minutes, until the edges are golden and the pieces are just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
- 2
Add another 1 tbsp coconut oil to the same skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!