Citric Acid Free Beef and Brussels Sprouts Hash
Hearty, colorful, and packed with real flavor, this skillet hash brings together caramelized sweet potato, charred Brussels sprouts, and savory ground beef in a way that feels genuinely satisfying rather than like a compromise. Avoiding citric acid can be trickier than it sounds — it hides in seasoning blends, canned goods, and even some coconut aminos brands — so building a dish entirely from whole, unprocessed ingredients is the smartest move. Here, coconut aminos and apple cider vinegar do the heavy lifting for depth and brightness, both naturally free of the additive and easy to source clean. The turmeric and ginger bloom in the hot pan before the Brussels sprouts go in, giving the whole hash a warm, aromatic backbone that makes it taste far more complex than the ingredient list suggests. Cooking everything in stages — sweet potato first, then onion and beef, then the sprouts — means each component gets properly caramelized rather than steamed into mush. A scatter of fresh parsley at the end lifts the whole thing and adds a pop of green to what is already a gorgeous, rustic pan. This is the kind of weeknight dinner that looks impressive straight from the skillet and leaves you with almost nothing to clean up.
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!