Lactose 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 a warm spice blend of turmeric and ginger, then finished with a splash of apple cider vinegar and coconut aminos for a savory, slightly tangy kick. Every ingredient here is naturally free of dairy, so there's no swapping or substituting needed ā it just works as written. Coconut oil stands in beautifully for butter at every stage, giving the sweet potato gorgeous golden edges and helping the Brussels sprouts char just enough to turn slightly crispy and caramelized. The combination of textures ā tender sweet potato, wilted greens, and crumbled beef ā makes this feel like a complete, satisfying meal all on its own. A handful of fresh parsley scattered over the top right before serving brightens the whole dish and adds a little color. It comes together in a single skillet, which means less cleanup and more time actually enjoying dinner.
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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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