Rye Free Beef and Brussels Sprouts Hash

Total time45 min

Prep time15 min

Cook time30 min

Hearty, colorful, and packed with real flavor, this skillet hash brings together ground beef, shredded Brussels sprouts, and golden sweet potato cubes in a way that feels genuinely satisfying rather than like a compromise. The combination of turmeric and ginger gives the whole pan a warm, earthy depth, while a splash of apple cider vinegar and coconut aminos at the end ties everything together with a subtle savory brightness. Every single ingredient here is naturally free from rye — no grains, no fillers, no hidden grain-based sauces to second-guess — which makes it a reliable choice when you need a meal that's straightforward and clean. Coconut aminos steps in beautifully where soy sauce or other grain-derived condiments might otherwise sneak in, delivering that umami punch without any of the worry. The Brussels sprouts get a little char at the edges as they cook down, which adds a slightly smoky, almost caramelized quality that balances the richness of the beef. It all comes together in one skillet, which means less cleanup and more time to actually enjoy dinner. Finish it with a scatter of fresh parsley and serve it straight from the pan for a weeknight meal that looks and tastes like you put in way more effort than you did.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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