Shellfish Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that makes a weeknight feel effortless ā savory ground beef, caramelized Brussels sprouts, and golden sweet potato all coming together in a single cast-iron situation. The shredded sprouts pick up a little char at the edges, the sweet potato adds just enough sweetness to balance the savory beef, and the whole thing gets a warm, earthy depth from turmeric and ginger. A splash of apple cider vinegar and coconut aminos at the end ties everything together with a subtle tang and umami richness that tastes way more complex than the ingredient list suggests. Coconut aminos is the move here ā it delivers that savory, soy-sauce-like finish without any of the hidden additives you sometimes find in bottled sauces. Every single ingredient in this dish is naturally free from shellfish and shellfish derivatives, so there's no label-reading stress, no swapping, no substitutions needed. It works equally well as a filling breakfast hash, a satisfying lunch, or a no-fuss dinner straight from the skillet. Scatter some fresh parsley over the top before serving and it looks like you actually tried.
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Learn more āIngredients
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 Ā½-inch dice
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp coconut oil, divided
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- Ā½ 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 2ā3 minutes, until the edges are golden and the pieces are just tender when pierced with a fork, about 10ā12 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 4ā5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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