BHA & BHT Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of weeknight dinner that looks impressive but comes together in a single pan with zero fuss. Ground beef gets browned with sweet potato, shredded Brussels sprouts, and warm spices like turmeric and ginger, then finished with a splash of apple cider vinegar and coconut aminos for a savory, slightly tangy kick that ties everything together beautifully. Avoiding BHA and BHT can be trickier than it sounds — these synthetic preservatives sneak into everything from packaged meats to cooking oils and bottled condiments. This recipe sidesteps all of that by leaning on whole, unprocessed ingredients: fresh produce, coconut oil, and coconut aminos in place of conventional soy sauce, which often contains additives you'd rather not think about. The Brussels sprouts get a moment in the hot skillet until they wilt and char slightly at the edges, which transforms them from something you might tolerate into something you'll actually crave. Sweet potato adds a natural sweetness and satisfying bite that balances the savory beef and earthy spices perfectly. Scatter some fresh parsley over the top before serving and you've got a colorful, nourishing meal that's as good-looking as it is clean.
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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.
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