Yeast 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. The result is a deeply satisfying meal with caramelized edges and layers of flavor that feel anything but restrictive. Avoiding yeast can be tricky when sauces, condiments, and packaged seasonings sneak it in, but every ingredient here is straightforward and easy to verify ā no fermented additives, no hidden leavening agents. Coconut aminos steps in as a clean, umami-rich alternative to soy sauce, and the apple cider vinegar adds brightness without relying on anything yeast-derived. Everything cooks in stages so the sweet potato gets golden and tender, the beef develops a proper sear, and the Brussels sprouts pick up just enough char to turn even skeptics into fans. Scatter some fresh parsley on top and serve it straight from the skillet for a no-fuss dinner that genuinely delivers.
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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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