Emulsifier Free Beef and Brussels Sprouts Hash
Hearty, colorful, and packed with real-food ingredients, this skillet hash is the kind of weeknight dinner that looks impressive without requiring much effort. Ground beef gets browned alongside shredded Brussels sprouts, golden sweet potato, and a warm hit of turmeric and ginger — flavors that layer beautifully without relying on any processed additives. Coconut aminos and apple cider vinegar bring a subtle savory-tangy finish that ties everything together, and coconut oil handles all the cooking duties from start to finish. For anyone navigating emulsifier-free eating, the challenge is often finding sauces and condiments that don't sneak in additives — here, every ingredient is straightforward and easy to verify. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a genuinely satisfying meal. A scatter of fresh parsley at the end adds a pop of color and brightness that makes it feel a little more special. This is the kind of recipe you'll want to keep in regular rotation.
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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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