Paleo Beef and Brussels Sprouts Hash

Total time45 min

Prep time15 min

Cook time30 min

This hearty skillet dish brings together ground beef, shredded Brussels sprouts, and sweet potato in a way that feels genuinely satisfying rather than like a compromise. The sweet potato adds a natural sweetness and substance that rounds out the savory beef, while the Brussels sprouts get a little char at the edges that makes them completely irresistible. Turmeric and ginger give the whole thing a warm, aromatic depth, and coconut aminos stand in for soy sauce seamlessly — delivering that umami punch without any grains or legumes in sight. Apple cider vinegar ties everything together with a bright finish that keeps the dish from feeling heavy. Coconut oil does all the cooking work here, so every ingredient is genuinely clean and grain-free from start to finish. It all comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Scatter some fresh parsley over the top before serving and it looks as good as it tastes.

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Ingredients

4 servings

1 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 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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