Legume Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that earns a permanent spot in your weeknight rotation. Ground beef and shredded Brussels sprouts cook up together with golden sweet potato, warm turmeric, and a splash of coconut aminos for a savory, slightly caramelized finish that tastes far more complex than the ingredient list suggests. For anyone navigating a legume-free lifestyle, this dish is a natural fit ā every single component is straightforward and clean, with no beans, lentils, or soy sneaking in through sauces or seasonings. Coconut aminos does the heavy lifting that soy sauce would normally handle, delivering that deep umami hit without any of the usual concerns. The technique is simple but smart: cooking each component in stages means the sweet potato gets crispy edges, the beef browns properly, and the Brussels sprouts pick up just enough char to turn even skeptics into fans. A finishing drizzle of apple cider vinegar lifts the whole dish and keeps it from feeling heavy. Serve it straight from the skillet with a handful of fresh parsley and dinner is done.
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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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