Dairy Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting. Ground beef gets browned with sweet potato, shredded Brussels sprouts, and a warm spice blend of turmeric and ginger, building layers of flavor that feel far more complex than the ingredient list suggests. Coconut aminos and a splash of apple cider vinegar tie everything together with a savory, slightly tangy finish that keeps each bite interesting. Every ingredient here is naturally free of dairy, so there's no need to swap anything out or second-guess a label — coconut oil handles all the cooking fat, and it does a beautiful job crisping up the edges of the sweet potato and charring the sprouts just enough. The result is satisfying and nourishing without feeling heavy, with a nice balance of protein, vegetables, and natural sweetness from the potato. A handful of fresh parsley scattered over the top at the end adds a pop of color and brightness that makes the whole skillet look as good as it tastes. This is the kind of dish you'll come back to again and again.
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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.
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