Gut Friendly Beef and Brussels Sprouts Hash
This skillet hash is the kind of one-pan meal that earns a permanent spot in your weekly rotation — hearty, colorful, and genuinely satisfying without leaving you feeling sluggish afterward. Ground beef gets broken down into savory, caramelized crumbles alongside shredded Brussels sprouts that wilt and char at the edges, while sweet potato cubes add a natural sweetness and soft bite that ties everything together. Turmeric and ginger bring warm, anti-inflammatory depth to every forkful, and a finishing splash of apple cider vinegar and coconut aminos lifts the whole dish with a subtle tang and umami richness. Coconut aminos stand in for soy sauce here, keeping the flavor bold without any of the gut-irritating additives that can sneak into conventional condiments. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying your meal. A scatter of fresh parsley at the end adds a bright, herby finish that makes it feel just a little bit fancy for a weeknight dinner.
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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)
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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