Hazelnut Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that makes a weeknight feel effortless ā savory ground beef, caramelized sweet potato, and charred Brussels sprouts all coming together in a deeply satisfying pile of goodness. The turmeric and ginger give it a warm, earthy backbone, while a splash of apple cider vinegar and coconut aminos add just enough brightness and depth to keep every bite interesting. Tree nut allergies can make navigating packaged sauces and seasoning blends genuinely stressful, but every ingredient here is straightforward and easy to verify at a glance. Coconut aminos step in as a savory, umami-rich finishing touch without any of the hidden additives that can sneak into conventional condiments. The method is simple ā brown, build, and toss ā and the result is a skillet full of textures that range from crispy-edged sprouts to tender cubes of sweet potato. A handful of fresh parsley scattered over the top pulls everything together and makes it look as good as it tastes. This one goes straight into the regular rotation.
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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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