Caffeine 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 cubes, and a warm hit of turmeric and ginger that ties everything together beautifully. Coconut aminos and a splash of apple cider vinegar add a subtle tangy-umami finish that keeps every bite interesting without relying on anything that would sneak caffeine into your day. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying your meal. It's naturally free of coffee, tea, chocolate, and any of the usual hidden sources that can catch people off guard in packaged sauces or seasonings. Fresh parsley scattered over the top at the end adds a pop of color and brightness that makes it look as good as it tastes. Whether you're eating this for breakfast, lunch, or dinner, it's the kind of satisfying, nourishing dish that earns a permanent spot in your rotation.
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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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