Chestnut Free Garlic-Mushroom Beef Hash Bowl
Savory, satisfying, and built entirely from whole-food ingredients, this beef and sweet potato hash is the kind of bowl that earns a permanent spot in your weeknight rotation. Earthy cremini mushrooms get a proper sear until deep golden brown, sweet potato cubes caramelize at the edges, and ground beef ties it all together with a glossy, umami-rich sauce made from coconut aminos and apple cider vinegar. The turmeric and ginger add a warm, subtle depth that makes every bite feel intentional rather than thrown together. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and chestnut-derived ingredients — no swaps needed, no label-reading anxiety. Coconut oil handles all the cooking fat duties, and every other ingredient on the list is straightforward and easy to source. Spooning the hot hash over fresh baby spinach is a clever finishing move — the residual heat wilts the greens just enough without turning them soggy. It's a complete, nourishing meal in a single bowl, and it comes together with nothing more than a skillet and a little patience.
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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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