BHA & BHT Free Garlic-Mushroom Beef Hash Bowl
Earthy cremini mushrooms, caramelized sweet potato, and savory ground beef come together in a deeply satisfying bowl that hits every note — rich, slightly sweet, and packed with umami. The sauce is built from coconut aminos and apple cider vinegar rather than conventional soy sauce or bottled condiments, which means you sidestep the synthetic preservatives that sneak into so many pantry staples. Turmeric and ginger add a warm, aromatic backbone that makes the whole skillet smell incredible while it cooks. Every ingredient here is whole and recognizable, which is exactly the point when you're trying to avoid additives like BHA and BHT that hide in processed fats, packaged seasonings, and shelf-stable sauces. The technique is straightforward — you're building layers of flavor by cooking each component in the same skillet, so cleanup is minimal and nothing goes to waste. Spooning the hot hash over fresh spinach is a smart finishing move: the leaves wilt just enough to become tender without losing their color or bite. It's the kind of weeknight dinner that feels indulgent but leaves you feeling genuinely good afterward.
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Learn more →Ingredients
4 servings
For the hash
- 1 lb ground beef (80/20)
- 1 lb sweet potato (about 1 large), peeled and cut into ½-inch cubes
- 10 oz cremini mushrooms, sliced ¼-inch thick
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil, divided
- 1 tsp salt, plus more to taste
For the bowls
- 4 cups baby spinach or chopped kale
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer and cook, stirring every 2–3 minutes, until golden on the outside and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
- 2
Return the skillet to medium-high heat and add the remaining 1 tbsp coconut oil. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are deep golden brown and any released liquid has evaporated, about 3–4 minutes more. Push the mushrooms to the edge of the pan.
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