Capsaicin Free Beef and Brussels Sprouts Hash
Hearty, colorful, and deeply satisfying, this skillet hash brings together ground beef, shredded Brussels sprouts, and golden sweet potato cubes in a way that feels like serious comfort food without any of the heat. For anyone avoiding capsaicin ā whether due to sensitivity, a digestive condition, or simply personal preference ā finding bold, flavorful recipes that don't rely on chili, pepper flakes, or hot sauce can feel limiting. This one sidesteps all of that entirely, leaning on turmeric, ginger, coconut aminos, and a splash of apple cider vinegar to build layers of warmth and savory depth that are genuinely exciting. The Brussels sprouts get a little char at the edges, the sweet potato adds natural sweetness and body, and the beef ties everything together into a cohesive, filling one-pan meal. Coconut oil does the heavy lifting as the cooking fat, keeping the whole dish dairy-free and clean-tasting from start to finish. Everything comes together in a single skillet, which means less cleanup and more time enjoying a bowl of something that actually tastes like it took way more effort than it did.
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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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