Breastfeeding Friendly Beef and Brussels Sprouts Hash
This hearty skillet hash is exactly the kind of meal that feels restorative and satisfying — the sort of thing you actually want to eat when your body is working overtime. Ground beef brings a solid hit of protein and iron, two nutrients that matter a lot during the postpartum period, while sweet potato adds natural sweetness and complex carbs to keep your energy steady. Shredded Brussels sprouts cook down into tender, slightly charred bites that balance the richness of the beef beautifully. Turmeric and ginger give the whole dish a warm, aromatic depth without any heat, and coconut aminos add a subtle savory note that ties everything together. The apple cider vinegar brightens the flavors at the end so nothing tastes heavy or one-dimensional. Everything comes together in a single skillet, which means less cleanup on days when you genuinely don't have the bandwidth for a pile of dishes. Finish it with a handful of fresh parsley and serve straight from the pan — simple, nourishing, and genuinely delicious.
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Learn more →Ingredients
4 servings
- 1 lb ground beef (85% lean)
- 1 lb brussels sprouts, trimmed and shredded
- 1 medium sweet potato (about 10 oz), peeled and cut into ½-inch dice
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp coconut oil, divided
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced sweet potato in a single layer and cook, stirring every 2–3 minutes, until the edges are golden and the pieces are just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
- 2
Add another 1 tbsp coconut oil to the same skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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