Lupin Free Beef and Brussels Sprouts Hash
Hearty, colorful, and packed with real-food ingredients, this skillet hash is the kind of weeknight dinner that looks impressive without requiring much fuss. 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. Everything comes together in one pan, which means less cleanup and more time actually enjoying your meal. Lupin flour and lupin-derived ingredients have quietly made their way into a surprising number of packaged seasonings, sauces, and meat products, so cooking from scratch with whole, recognizable ingredients is genuinely the safest route. Every component here ā from the sweet potato to the coconut oil to the coconut aminos ā is naturally free of that legume without any substitutions needed. There's no label-reading anxiety, just confident cooking. The Brussels sprouts wilt down and pick up a little char at the edges, which balances beautifully against the sweetness of the potato and the richness of the beef. A handful of fresh parsley scattered over the top at the end brightens the whole dish. It's the kind of satisfying, one-skillet meal you'll want to put on 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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