Nitrate & Nitrite Free Beef and Brussels Sprouts Hash
Skillet meals like this one hit differently when every ingredient earns its place, and this hash delivers on all fronts — savory ground beef, caramelized Brussels sprouts, and golden sweet potato cubes coming together in one satisfying pan. For anyone navigating processed meat concerns, cooking with plain ground beef means you're starting completely clean, with no cured or preserved ingredients anywhere in sight. Coconut aminos step in for soy sauce and bring a gentle umami depth without any of the additives that sneak into conventional condiments. The turmeric and ginger give the whole dish a warm, earthy backbone that makes it taste far more complex than the ingredient list suggests. A splash of apple cider vinegar at the finish brightens everything up and keeps the flavors from feeling heavy. It all comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Scatter some fresh parsley over the top and serve it straight from the pan — it's the kind of weeknight meal that looks and tastes like you put in way more effort than you did.
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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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