Peanut Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan dinner that makes a weeknight feel effortless — savory ground beef, caramelized Brussels sprouts, and golden sweet potato all coming together in a single cast-iron moment. The shredded sprouts pick up a little char at the edges while the sweet potato adds just enough natural sweetness to balance the earthy turmeric and ginger. Coconut aminos and a splash of apple cider vinegar tie everything together with a subtle depth that tastes far more complex than the ingredient list suggests. For anyone navigating peanut allergies, this recipe is a genuinely stress-free cook — every ingredient here is straightforward and naturally free of the cross-contamination concerns that can come with packaged sauces or spice blends. Coconut oil handles all the cooking fat duties, keeping the flavor clean and the whole dish cohesive. A scatter of fresh parsley at the end brightens the whole pan and makes it look as good as it tastes. It's the kind of recipe you'll find yourself coming back to on repeat.
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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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