Artificial Flavors Free Beef and Brussels Sprouts Hash
Hearty, colorful, and built entirely from real whole ingredients, this skillet hash is the kind of weeknight dinner that feels indulgent without any of the shortcuts you'd rather avoid. Every flavor here comes from an actual ingredient ā turmeric and ginger for warmth, apple cider vinegar for brightness, coconut aminos for that savory depth ā so there's nothing synthetic hiding in the mix. That matters more than people realize, because a lot of store-bought sauces, seasonings, and spice blends quietly sneak in artificial flavor compounds that are easy to miss on a label. The method is straightforward: sweet potato gets a golden sear first, then the beef is browned with onion and garlic before the shredded Brussels sprouts go in and pick up a little char at the edges. That char is where a lot of the magic lives ā it adds a slightly smoky, nutty quality that makes the whole dish taste far more complex than the ingredient list suggests. Coconut oil ties everything together with a subtle richness, and the final toss with vinegar and coconut aminos pulls all the components into a cohesive, craveable bite. A handful of fresh parsley at the end keeps it bright and just a little bit fancy without any extra effort.
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Learn more āIngredients
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 Ā½-inch dice
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp coconut oil, divided
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- Ā½ 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 2ā3 minutes, until the edges are golden and the pieces are just tender when pierced with a fork, about 10ā12 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 4ā5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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