High Fructose Corn Syrup 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 warm spices like turmeric and ginger, building layers of flavor that are savory, slightly earthy, and just a little caramelized at the edges. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Avoiding high fructose corn syrup can be trickier than it sounds — it hides in everything from bottled sauces to store-bought seasoning blends. This recipe sidesteps all of that by relying on whole, unprocessed ingredients throughout. Coconut aminos stand in for conventional soy sauce and bring a gentle umami depth without any of the sweeteners that sneak into standard condiments, and apple cider vinegar adds a bright finish that ties everything together. The sweet potato brings natural sweetness and a satisfying bite that balances the slightly bitter Brussels sprouts beautifully. A scatter of fresh parsley right before serving keeps it feeling light and vibrant. It's the kind of dish that's filling enough to stand on its own and clean enough to feel good about eating.
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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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