Hazelnut Free Garlic-Mushroom Beef Hash Bowl
Earthy cremini mushrooms, caramelized sweet potato, and savory ground beef come together in one skillet for a bowl that's deeply satisfying without feeling heavy. The coconut aminos and apple cider vinegar create a glossy, umami-rich sauce that ties everything together, while turmeric and ginger add a warm, aromatic backbone you'll want to revisit again and again. Spooning the hot hash over fresh baby spinach is a clever move — the residual heat wilts the greens just enough so they meld into the dish rather than sitting stiffly underneath. Tree nut allergies can make navigating sauces and seasonings genuinely stressful, but every ingredient here is straightforward and easy to verify at a glance — no specialty products, no ambiguous flavor blends. The technique is just as approachable as the ingredient list: one skillet, a clear sequence of steps, and a finish that looks like something you'd order at a trendy brunch spot. It's the kind of weeknight meal that earns a permanent spot in your rotation.
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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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