Cashew 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 with sweet potato, shredded Brussels sprouts, and a warm spice blend of turmeric and ginger, then finished with coconut aminos and apple cider vinegar for a savory, slightly tangy kick. The result is deeply satisfying — caramelized edges, tender bites of sweet potato, and wilted sprouts that pick up just enough char to keep things interesting. Every single ingredient here is straightforward and whole-food based, so there's no need to scan labels for hidden nut-based additives or worry about cross-contact from shared processing facilities. Coconut oil does all the heavy lifting in the fat department, keeping the dish rich without leaning on anything derived from tree nuts. It comes together in one skillet from start to finish, which means less cleanup and more time actually enjoying dinner. A scatter of fresh parsley at the end brightens the whole thing up beautifully.
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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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