Peanut Free Garlic-Mushroom Beef Hash Bowl
Earthy cremini mushrooms, caramelized sweet potato, and well-seasoned ground beef come together in a skillet hash that's deeply savory and genuinely satisfying. The whole thing gets finished with coconut aminos and a splash of apple cider vinegar, which gives the hash a glossy, umami-rich coating that tastes far more complex than the ingredient list suggests. Turmeric and ginger add a warm, subtle depth without overpowering the beef, and spooning everything over fresh baby spinach means the greens wilt just enough to become part of the dish rather than an afterthought. Every ingredient here is straightforwardly whole-food and easy to source, so there's no need to scrutinize labels for hidden nut-based oils or shared-facility warnings. The technique matters too — cooking the mushrooms undisturbed until deeply golden, then building the rest of the hash in the same pan, means maximum flavor with minimal cleanup. It's the kind of bowl that works for a weeknight dinner or a hearty weekend brunch, and it comes together in one skillet from start to finish.
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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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