Gluten Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that makes weeknight cooking feel effortless — savory ground beef, caramelized sweet potato, and charred Brussels sprouts all coming together in a single skillet. Coconut aminos and apple cider vinegar add a bright, umami-rich finish that ties every component together without a drop of soy sauce or anything grain-based. Turmeric and ginger give the whole dish a warm, golden depth that smells incredible as it hits the hot pan. Every ingredient here is naturally free from gluten, so there's no need to swap anything out or hunt down specialty products — it just works as written. The shredded Brussels sprouts wilt down beautifully and pick up a little char at the edges, which adds a slightly smoky contrast to the sweetness of the potato. Coconut oil keeps things dairy-free as well, making this a solid option for anyone juggling more than one dietary need at once. Scatter some fresh parsley on top and serve it straight from the skillet for a meal that looks as good as it tastes.
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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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