Chicken 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 nourishing and genuinely satisfying. The combination of turmeric and ginger gives the whole dish a warm, earthy depth, while a splash of apple cider vinegar and coconut aminos at the end adds just enough brightness and savory punch to tie everything together. Cooking everything in one pan means the sweet potato picks up those caramelized edges, the Brussels sprouts get a little char, and the beef stays juicy and well-seasoned throughout. For anyone navigating a poultry-free kitchen, this is the kind of recipe that proves you are not missing out — it is filling, protein-rich, and built entirely around beef and vegetables with no substitutions needed. Coconut oil keeps the whole thing dairy-free as well, so it works across a range of eating styles without any awkward swaps. Scatter fresh parsley over the top before serving and bring the skillet straight to the table for a weeknight dinner that looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!