Nitrate & Nitrite Free Garlic-Mushroom Beef Hash Bowl
Savory, satisfying, and built entirely from whole ingredients, this beef and sweet potato hash is the kind of bowl that earns a permanent spot in your weeknight rotation. Processed meats like bacon, sausage, and deli cuts are the usual culprits when it comes to hidden nitrates and nitrites, so a hash built around fresh ground beef and vegetables is a genuinely smart workaround — no label-reading anxiety required. Cremini mushrooms go into the skillet first and get cooked until deeply golden, which gives the whole dish a rich, almost meaty depth that makes every bite feel indulgent. Coconut aminos and a splash of apple cider vinegar pull everything together into a glossy, savory sauce that clings to the sweet potato cubes and beef without relying on any cured or processed shortcuts. Turmeric and ginger add a subtle warmth that plays beautifully against the natural sweetness of the potato. Spooning the hot hash over a bed of baby spinach is a clever finishing move — the residual heat wilts the greens just enough so you get something fresh and vibrant without any extra cooking. It's a complete, nourishing meal in one bowl that genuinely doesn't feel like it's missing a thing.
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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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