Eggless Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that makes a weeknight feel effortless — savory ground beef, caramelized sweet potato, and charred Brussels sprouts all coming together with warm turmeric and ginger. The coconut aminos and apple cider vinegar add a subtle depth that ties every bite together without overpowering the natural sweetness of the vegetables. Because the whole dish is built around whole-food ingredients, there are no hidden binders or fillers to worry about — just real, straightforward cooking. Hash recipes can sometimes lean heavily on eggs to hold things together or add richness, but this one proves you don't need them; the beef and coconut oil do all the heavy lifting. Everything cooks in a single skillet in stages, so the sweet potato gets golden edges, the sprouts pick up a little char, and the beef stays juicy rather than steaming into a grey pile. A scatter of fresh parsley at the end brightens the whole thing up and makes it look as good as it tastes. It works just as well for a satisfying weekend brunch as it does for a quick dinner.
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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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