Seed Oil Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting — savory ground beef, caramelized sweet potato, and charred Brussels sprouts all coming together in a way that's deeply satisfying without feeling heavy. Coconut oil does all the heavy lifting here, replacing the refined vegetable and seed oils that sneak into so many restaurant-style hash dishes and bottled sauces. Coconut aminos bring a subtle umami depth in place of soy sauce, so every component is pulling its weight with clean, whole-food ingredients. The turmeric and ginger give the whole skillet a warm, golden hue and a gentle spice that makes this feel far more interesting than your average ground beef dinner. Shredding the Brussels sprouts is the secret move — they wilt quickly, pick up a little char at the edges, and weave through the beef and sweet potato so every bite has something going on. A splash of apple cider vinegar at the end brightens everything up and keeps the dish from feeling too rich. Scatter some fresh parsley on top and serve it straight from the pan for a meal that looks 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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