Carrageenan Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that makes weeknight cooking feel genuinely rewarding ā savory ground beef, caramelized sweet potato, and shredded Brussels sprouts all coming together with warm turmeric and ginger. The coconut aminos and apple cider vinegar add a bright, umami-rich finish that ties every element together without relying on any processed sauces or additives. For anyone navigating carrageenan concerns, the challenge is often hidden in dairy products, deli meats, and packaged seasonings ā this recipe sidesteps all of that by building bold flavor entirely from whole, unprocessed ingredients. Coconut oil does the heavy lifting as the cooking fat, and every component on the list is naturally free of the thickeners and emulsifiers that tend to sneak into convenience foods. The technique matters here too: the sweet potato gets its own golden sear before anything else hits the pan, so it stays tender without turning mushy when everything comes together at the end. Brussels sprouts char slightly at the edges, which transforms them from bitter to nutty and almost sweet. Finish it straight from the skillet with a handful of fresh parsley and you've got a complete, satisfying meal with zero label-reading stress.
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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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