Wheat Free Beef and Brussels Sprouts Hash
This hearty skillet hash is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting ā savory ground beef, caramelized Brussels sprouts, and golden sweet potato all coming together with warm spices and a hit of tangy apple cider vinegar. The combination of turmeric and ginger gives it an earthy, aromatic depth that elevates what could be a simple fry-up into something you'd actually crave. Every ingredient here is naturally free of wheat, so there's no swapping or substituting required ā coconut aminos stand in beautifully for soy sauce and bring a subtle umami richness without any grain-based ingredients sneaking in. The shredded Brussels sprouts wilt down and pick up a little char at the edges, which adds a slightly smoky bitterness that balances the sweetness of the potato perfectly. Cooking everything in coconut oil ties the flavors together and keeps the whole dish feeling clean and satisfying. It's the kind of recipe that proves you don't need pasta or bread to build a filling, crave-worthy meal ā just a hot skillet and good ingredients.
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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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