Emulsifier Free Maple & Apple Cider Beef Hash Bowl
Warm, hearty, and packed with color, this beef and vegetable hash is the kind of one-skillet meal that earns a permanent spot in your weeknight rotation. Sweet potato and carrots get a head start in the oven until golden and tender, then join caramelized onion, zucchini, and seasoned ground beef in a skillet that smells absolutely incredible. The real magic is the glaze — pure maple syrup, apple cider vinegar, and coconut aminos come together into a sticky, tangy-sweet coating that clings to every bite without a single additive or emulsifying agent in sight. Coconut aminos does the heavy lifting that soy sauce usually would, and because it's naturally brewed and unfussy, you don't have to second-guess the label. Warm spices like turmeric, ginger, and Ceylon cinnamon give the whole bowl an almost cozy, aromatic depth that makes it feel far more special than the effort involved. A handful of fresh parsley and chives over the top adds a bright finish that cuts through the richness beautifully. This is the kind of clean, satisfying bowl that proves eating without processed additives never has to mean eating without flavor.
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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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