Mushroom 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 get cooked down until the sprouts are just starting to char at the edges, while golden sweet potato cubes add a subtle sweetness that balances the savory depth of the whole dish. Turmeric and ginger bring a warm, earthy backbone, and a finishing splash of apple cider vinegar and coconut aminos ties everything together with a bright, slightly tangy kick. Every single ingredient here is straightforward and whole-food-based, so there's no need to scrutinize labels for hidden fungi-derived additives or flavor enhancers that can sneak into packaged seasonings and sauces. It all comes together in one skillet, which means less cleanup and more time actually enjoying dinner. A scatter of fresh parsley over the top makes it look as good as it tastes.
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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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