Nutmeg Free Maple & Apple Cider Beef Hash Bowl
Warm, savory, and just a little sweet, 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 quick oven roast for caramelized edges, then come back together with ground beef, zucchini, and a glossy maple-apple cider glaze that ties everything beautifully. The spice blend here leans on turmeric, ginger, and Ceylon cinnamon — warming and aromatic without a trace of nutmeg, which can sneak into hash-style dishes through pre-mixed seasoning blends or store-bought sauces. Coconut aminos keep the glaze savory and deep without any hidden spice blends to second-guess. The technique is straightforward: start on the stovetop, finish a portion in the oven, then bring it all back together in the same pan for minimal cleanup. Fresh parsley and chives scattered on top at the end add a bright, herby lift that makes each bowl feel a little restaurant-worthy. It's hearty enough to satisfy on its own and easy enough to pull off on a busy evening.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!