Black Pepper Free Beef and Brussels Sprouts Hash
Hearty, colorful, and packed with real flavor, this skillet hash brings together ground beef, shredded Brussels sprouts, and golden sweet potato cubes in a way that feels both satisfying and genuinely crave-worthy. The combination of turmeric and ginger gives the whole dish a warm, earthy depth that proves you don't need a single crack of black pepper to make something taste bold and complex. Coconut aminos and a splash of apple cider vinegar tie everything together with a subtle savory-tangy finish that keeps each bite interesting. For anyone navigating a pepper-free lifestyle, finding recipes with real seasoning payoff can be a challenge ā this one delivers without any workarounds or compromises. Everything cooks in one skillet, so the sweet potato gets caramelized edges, the Brussels sprouts pick up a little char, and the beef stays juicy with just enough fat left in the pan to bring it all together. A handful of fresh parsley scattered over the top at the end adds a bright, herby note that makes it look as good as it tastes. It's the kind of weeknight dinner that feels like more effort than it actually is.
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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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