Brazil Nut 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 Brussels sprouts, and golden sweet potato all coming together with warm spices and a hit of umami from coconut aminos. The turmeric and ginger give the whole dish a subtle, earthy depth that makes it taste far more complex than the ingredient list suggests. Shredding the Brussels sprouts is the secret move here — they wilt down quickly and pick up those gorgeous charred edges that make every bite interesting. Sweet potato adds natural sweetness and a satisfying chew that balances the richness of the beef beautifully. Everything cooks in a single skillet, so cleanup is minimal and the flavors build on each other from start to finish. For anyone navigating tree nut concerns, this recipe is completely straightforward — every ingredient is a whole food or simple pantry staple with no hidden risks lurking in the list. A scatter of fresh parsley at the end brightens the whole thing up and makes it look as good as it tastes.
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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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