Turkey 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. The coconut aminos and apple cider vinegar add a subtle tang and depth that makes the whole dish taste like it took far more effort than it actually did. For anyone navigating poultry-free eating, hash recipes can be tricky since so many versions default to ground turkey or chicken sausage — this one leans fully into beef and vegetables without any substitutions or workarounds. Coconut oil keeps things rich and slightly nutty, while the Brussels sprouts char just enough at the edges to give you that satisfying crispy bite. Everything comes together in a single skillet, which means less cleanup and more time enjoying a bowl of something genuinely delicious. Finish it with a handful of fresh parsley and serve straight from the pan.
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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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