Eggless Ginger-Scallion Beef Hash Bowl
Warm, savory, and deeply satisfying, this beef hash bowl layers golden sweet potato and ginger-spiced ground beef over fluffy cauliflower rice for a meal that feels both nourishing and genuinely craveable. The aromatics — scallion whites, garlic, and freshly grated ginger — go into the skillet first, building a fragrant base that makes the whole kitchen smell incredible before the beef even hits the pan. Coconut aminos and a splash of apple cider vinegar bring a subtle sweet-savory glaze that ties everything together without relying on soy or any egg-based binders or sauces. Because every component here is naturally free of eggs, there's no need to swap anything out or second-guess a single ingredient. The cauliflower rice is pulsed and pan-toasted until just tender, giving you that satisfying grain-bowl texture without any hidden additives. A scatter of scallion greens, fresh cilantro, and a squeeze of lime at the end brightens the whole bowl and makes it feel restaurant-worthy. It's the kind of weeknight dinner that looks impressive, comes together in one skillet plus a side pan, and leaves everyone at the table genuinely full.
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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 dice
- 3 tbsp coconut oil, divided
- 4 scallions, white and green parts separated, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp fine sea salt, plus more to taste
For the cauliflower rice
- 1 medium head cauliflower (about 1 ½ lb), cut into florets
- 1 tbsp coconut oil
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Do not over-process — the pieces should resemble coarse grains, not a paste.
- 2
Heat 1 tbsp coconut oil in a large saucepan or second skillet over medium-high heat until shimmering. Add the riced cauliflower and ¼ tsp salt, spread into an even layer, and cook undisturbed for 2 minutes, then stir and cook for another 3–4 minutes until the cauliflower is just tender and any excess moisture has evaporated. Remove from heat, cover to keep warm, and set aside.
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