Turkey Free Garlic-Mushroom Beef Hash Bowl
Hearty, savory, and deeply satisfying, this beef hash bowl is the kind of meal that earns a permanent spot in your weeknight rotation. Ground beef and sweet potato form a filling, grounding base, while cremini mushrooms add an earthy, meaty depth that makes every bite feel substantial. Coconut aminos bring a rich, umami-forward glaze without any soy or wheat, and a touch of apple cider vinegar keeps the whole thing bright and balanced. The turmeric and ginger work quietly in the background, warming the dish and giving it a gorgeous golden color once everything comes together in the pan. Spooning the hot hash over fresh baby spinach is a smart move — the residual heat wilts the greens just enough so you get that tender, slightly silky texture without any extra cooking. Every component here is straightforward and easy to source, so there's no guesswork about what's actually in your bowl. It's a complete, nourishing meal that comes together in one skillet and cleans up just as easily.
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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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