Eggless Garlic-Mushroom Beef Hash Bowl
Savory, satisfying, and built entirely without eggs, this beef hash bowl delivers the kind of hearty, stick-to-your-ribs comfort that usually feels reserved for weekend brunch. Ground beef gets browned alongside golden sweet potato cubes, deeply caramelized cremini mushrooms, and fragrant garlic and onion — then everything is pulled together with coconut aminos, apple cider vinegar, and warm spices like turmeric and ginger for a glossy, flavor-packed finish. The coconut aminos do a lot of heavy lifting here, adding a savory-sweet depth that makes the whole skillet taste like it simmered for hours. Spooning the hot hash over fresh baby spinach is a smart move — the residual heat wilts the greens just enough without turning them soggy, so you get texture in every bite. The whole thing comes together in one pan, which means less cleanup and more time actually eating. Fresh parsley scattered on top adds a bright, herby pop that ties all those bold flavors together. It's the kind of bowl that works just as well for a weeknight dinner as it does for a lazy Sunday meal prep session.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!