Emulsifier 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 makes weeknight cooking feel genuinely exciting. Caramelized cremini mushrooms, golden sweet potato cubes, and well-browned ground beef come together in a skillet with coconut aminos, apple cider vinegar, turmeric, and ginger — a flavor-packed combination that needs absolutely nothing processed to taste deeply good. For anyone navigating emulsifier-free eating, packaged sauces and condiments are often the trickiest part of a recipe to work around, but every ingredient here is straightforward and clean by nature. Coconut aminos step in as a savory, slightly sweet sauce base without any of the additives commonly found in conventional soy or Worcestershire-style products. The technique matters too — cooking the mushrooms undisturbed until deeply golden and letting the sauce absorb fully in the final minutes means you get a glossy, cohesive hash rather than a watery scramble. Spooning it over fresh baby spinach lets the residual heat do the wilting for you, adding a pop of green without any extra effort. It's a genuinely craveable bowl that happens to check every box.
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!