Citrus Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that makes weeknight cooking feel genuinely satisfying ā savory ground beef, caramelized sweet potato, and charred Brussels sprouts all coming together with warm spices and just enough depth to keep every bite interesting. Turmeric and ginger give the whole dish an earthy, fragrant backbone, while coconut aminos and a splash of apple cider vinegar add a subtle savory-tangy finish that ties everything together without relying on any citrus at all. That's actually great news if you're navigating a citrus sensitivity or allergy, since so many bold, flavorful recipes lean on lemon juice or orange zest for brightness ā this one gets there a completely different way. The Brussels sprouts are shredded and cooked until they wilt and pick up a little char at the edges, which transforms them from something people avoid into something genuinely craveable. Sweet potato adds natural sweetness and satisfying body, making this feel like a full, balanced meal rather than just a protein scramble. Everything cooks in a single skillet, so cleanup is minimal and the whole process is straightforward even on a busy evening. Finish it with a scatter of fresh parsley if you have it on hand ā it adds a pop of color and a clean herbal note that rounds the dish out beautifully.
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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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