Xanthan Gum Free Maple & Apple Cider Beef Hash Bowl

Total time45 min

Prep time15 min

Cook time30 min

Xanthan Gum Free Maple & Apple Cider Beef Hash Bowl

This hearty, colorful bowl brings together ground beef, sweet potato, carrots, and zucchini in a skillet that moves from stovetop to oven and back again — a technique that builds real depth of flavor without a lot of fuss. The real magic is the glaze: pure maple syrup, apple cider vinegar, and coconut aminos come together into something tangy-sweet and savory that clings to every bite. Warm spices like turmeric, Ceylon cinnamon, and ginger round out the whole thing with a gentle, aromatic heat that makes the bowl feel almost luxurious on a weeknight. For anyone navigating thickener-free cooking, this recipe is a natural fit — every single ingredient is whole and straightforward, with zero need for stabilizers or additives to make the glaze work. The apple cider vinegar does the heavy lifting, helping the glaze reduce down into a glossy, clingy coating all on its own. Fresh parsley and chives scattered over the top at the end add a pop of color and brightness that pulls the whole bowl together. It's the kind of meal that looks impressive, tastes even better, and leaves you wondering why you don't make hash for dinner more often.

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Ingredients

4 servings

For the hash

1 ½ lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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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