Xanthan Gum Free Beef and Brussels Sprouts Hash

Total time45 min

Prep time15 min

Cook time30 min

Xanthan Gum Free Beef and Brussels Sprouts Hash

Hearty, colorful, and packed with real-food ingredients, this skillet hash is the kind of weeknight dinner that looks impressive but comes together in a single pan. Ground beef gets browned with sweet potato, shredded Brussels sprouts, and warm spices like turmeric and ginger, then finished with a splash of apple cider vinegar and coconut aminos for a savory, slightly tangy kick. Every ingredient here is naturally free of xanthan gum — no thickeners, no stabilizers, no label-reading stress — because the dish relies on honest cooking technique to bring it all together. The sweet potato adds just enough starchy body to make the hash feel satisfying and cohesive without any additives doing the heavy lifting. Charred Brussels sprout edges and golden sweet potato cubes give you great texture in every bite, while the coconut oil ties the whole thing together with a subtle richness. A handful of fresh parsley scattered on top at the end keeps it bright and fresh. It's the kind of clean, nourishing meal you'll want on repeat.

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Ingredients

4 servings

1 lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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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