Barley Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting. Ground beef gets browned until deeply savory, then tossed with shredded Brussels sprouts, golden sweet potato, and a warm hit of turmeric and ginger that ties everything together beautifully. Coconut aminos and a splash of apple cider vinegar add a bright, slightly tangy finish that keeps each bite from feeling heavy. Every single ingredient here is naturally free from barley and barley-derived additives ā no soy sauce swaps needed, no label-scanning required, since coconut aminos do the umami heavy lifting without any grain-based ingredients. The technique is straightforward: build layers of flavor in a single skillet, char the sprouts just enough to coax out their nuttiness, and let the sweet potato add a little caramelized sweetness to balance the savory beef. It's filling, colorful, and comes together in one pan, which means less cleanup and more time actually enjoying dinner. A scatter of fresh parsley at the end keeps it feeling bright and fresh rather than heavy.
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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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