Hazelnut Free Maple & Apple Cider Beef Hash Bowl
This hearty bowl is everything you want in a one-pan dinner — savory ground beef, tender roasted sweet potato and carrots, and a glossy maple-apple cider glaze that ties it all together with just the right balance of sweet and tangy. The warm spices — turmeric, ginger, and Ceylon cinnamon — give the beef a deeply fragrant, almost golden quality that makes the whole kitchen smell incredible. Building the glaze from pure maple syrup, apple cider vinegar, and coconut aminos keeps things clean and flavorful without reaching for any specialty sauces that might hide unwanted allergens. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward and easy to verify at the store. The technique is smart, too: roasting the sweet potato and carrots first in an oven-safe skillet gets you those caramelized edges before everything comes together on the stovetop. A final two-to-three minute simmer lets the glaze reduce and cling to every piece of beef and vegetable, so you get a saucy, cohesive hash rather than a dry scramble. Finish with fresh parsley and chives for a pop of color, and dinner is done.
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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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