Fructose Free Beef and Brussels Sprouts Hash
Hearty, colorful, and packed with real flavor, this skillet hash brings together browned ground beef, caramelized Brussels sprouts, and golden sweet potato in a way that feels genuinely satisfying rather than like a compromise. The combination of turmeric and ginger gives the whole pan a warm, earthy depth, while a splash of apple cider vinegar and coconut aminos at the end ties everything together with a subtle savory brightness. Managing fructose intake often means scanning labels for hidden sweeteners and additives, but every ingredient here is straightforward ā no sauces with mystery sugars, no processed shortcuts. Sweet potato is used in a modest amount and diced small so it cooks evenly and blends into the hash rather than dominating it. The Brussels sprouts get a proper char at the edges, which brings out their natural nuttiness and makes them genuinely craveable. Everything comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Finish it with a handful of fresh parsley if you have it ā it adds a clean, herby lift that makes the whole dish feel a little more polished.
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Learn more āIngredients
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 Ā½-inch dice
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp coconut oil, divided
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- Ā½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
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 2ā3 minutes, until the edges are golden and the pieces are just tender when pierced with a fork, about 10ā12 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 4ā5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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