Cinnamon Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that makes a weeknight feel effortless ā savory ground beef, caramelized sweet potato, and charred Brussels sprouts all coming together in a deeply satisfying bowl. Warm turmeric and ginger do the heavy lifting on flavor here, giving the dish an earthy, aromatic depth without leaning on any spice blends that might sneak in unwanted ingredients. For anyone navigating a sensitivity to cinnamon, that matters more than it sounds ā so many spice mixes, sauces, and even store-bought hash seasonings hide it in the fine print. Here, every ingredient is straightforward and easy to verify. Coconut aminos and a splash of apple cider vinegar add a subtle savory-tangy finish that ties the whole skillet together without any mystery additives. The technique is simple but effective: each component gets its own moment in the pan so the sweet potato edges go golden, the beef browns properly, and the sprouts pick up just enough char to taste almost smoky. Finish it with a handful of fresh parsley and serve straight from the skillet for a meal that's as easy to clean up as it is to devour.
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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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