Chestnut Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that earns a permanent spot in your weeknight rotation. Ground beef gets browned with sweet potato, shredded Brussels sprouts, and warm spices like turmeric and ginger, then finished with a splash of apple cider vinegar and coconut aminos for a savory, slightly tangy kick. The result is deeply satisfying ā caramelized edges, tender bites of sweet potato, and wilted sprouts that pick up just enough char to make every forkful interesting. For anyone navigating tree nut concerns, this recipe is naturally free of any such ingredients, built entirely from whole produce, ground meat, and pantry staples you can easily verify. Coconut oil does the heavy lifting as the cooking fat, keeping everything rich without relying on any nut-based oils or butters. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes. It comes together in a single skillet, which means less cleanup and more time to actually enjoy dinner.
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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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