Celery Free Beef and Brussels Sprouts Hash
Hearty, colorful, and packed with bold flavor, this skillet hash brings together ground beef, shredded Brussels sprouts, and golden sweet potato cubes in a way that feels both satisfying and genuinely nourishing. Coconut aminos and apple cider vinegar add a savory-tangy depth, while turmeric and ginger give the whole dish a warm, aromatic backbone that makes it taste far more complex than the ingredient list suggests. The method is straightforward ā everything comes together in a single 12-inch skillet, so cleanup is minimal and the whole process moves at a comfortable pace. Celery is a surprisingly common filler in hash-style dishes, often tucked into the aromatics without much fanfare, but this recipe skips it entirely without sacrificing any texture or flavor. The shredded Brussels sprouts do heavy lifting here, wilting down and charring at the edges to give you that satisfying bite you'd expect from a well-built hash. Sweet potato adds natural sweetness and a little starchy heft that rounds everything out beautifully. Finish it straight from the skillet with a scatter of fresh parsley and you've got a complete, crowd-pleasing meal that's as good for a weeknight dinner as it is for a lazy weekend brunch.
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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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