Nitrate & Nitrite Free Maple & Apple Cider Beef Hash Bowl
This hash bowl is the kind of weeknight dinner that feels indulgent but is built entirely from whole, clean ingredients — sweet potato, carrots, zucchini, ground beef, and a glossy maple-apple cider glaze that ties everything together beautifully. For anyone navigating processed meat concerns or trying to avoid cured and preserved ingredients, a ground beef hash like this is a genuinely satisfying solution, since every component here is fresh and unprocessed straight from the start. The glaze is a standout move: pure maple syrup, apple cider vinegar, and coconut aminos reduce down into something sticky and savory-sweet without a single additive in sight. Warm spices — turmeric, ginger, and Ceylon cinnamon — give the beef real depth and a subtle golden hue that makes the whole skillet look as good as it tastes. The technique of roasting the sweet potato and carrots first means they develop golden, caramelized edges before ever meeting the beef, so you get real texture contrast in every bite. Finished with fresh parsley and chives, it's a bowl that looks like it came from a trendy café but comes together in your own kitchen with total ingredient confidence.
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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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