Citrus Free Maple & Apple Cider Beef Hash Bowl
Hearty, warming, and packed with color, this beef and vegetable hash is the kind of bowl that makes a weeknight dinner feel genuinely satisfying. Sweet potato and carrots get a head start in a hot skillet before finishing in the oven, so they turn golden and tender while the rest of the dish comes together. Ground beef is seasoned with turmeric, ginger, and Ceylon cinnamon — a combination that smells incredible and gives the whole thing a subtle, earthy warmth without any heat. The real magic is the glaze: maple syrup, apple cider vinegar, and coconut aminos reduce down into a sticky, savory-sweet coating that clings to every piece of beef and vegetable in the pan. For anyone navigating a citrus-free kitchen, this recipe is a genuine win — the apple cider vinegar delivers that bright, tangy lift you'd normally get from lemon or orange juice, with zero citrus fruit in sight. Fresh parsley and chives scattered on top at the end keep things light and a little fancy without any extra effort. It's a complete, one-skillet meal that comes together with straightforward pantry staples and tastes like something you'd order at a restaurant.
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Learn more →Ingredients
4 servings
For the hash
- 1 ½ lb ground beef (85% lean)
- 1 large sweet potato (about 12 oz), peeled and cut into ½-inch cubes
- 2 medium carrots, peeled and cut into ½-inch pieces
- 1 medium zucchini, cut into ½-inch pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp coconut oil, divided
- 1 tsp fine sea salt, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
For the glaze
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). In a small bowl, stir together the maple syrup, apple cider vinegar, coconut aminos, and 1/4 tsp salt until combined. Set the glaze aside.
- 2
Heat 1 tbsp coconut oil in a large (12-inch) oven-safe skillet over medium-high heat until shimmering. Add the sweet potato and carrots in a single layer, season with 1/4 tsp salt, and cook undisturbed for 4 minutes, until the undersides are golden. Stir and transfer the skillet to the oven; roast for 10–12 minutes, until the sweet potato is just tender when pierced with a fork. Transfer the vegetables to a plate and return the skillet to the stovetop.
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