Oats 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 until deeply savory, then tossed with shredded Brussels sprouts, golden sweet potato, and a warm hit of turmeric and ginger that ties everything together beautifully. A splash of apple cider vinegar and coconut aminos at the end adds a bright, umami-rich finish that keeps every bite interesting. Every single ingredient here is naturally free of oats and oat derivatives — no grains, no fillers, no hidden thickeners to second-guess. That makes this a genuinely safe and satisfying option for anyone navigating oat sensitivity or intolerance, especially since hash-style dishes can sometimes sneak in oat-based binders or breadcrumbs. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a bowl of something seriously good. Scatter a little fresh parsley on top and serve it straight from the pan for a rustic, crowd-pleasing dinner.
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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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