Breastfeeding Friendly Garlic-Mushroom Beef Hash Bowl
Hearty, savory, and deeply satisfying, this beef and sweet potato hash is exactly the kind of nourishing meal that feels like a reward after a long day. Ground beef and sweet potato bring a solid combination of protein, iron, and complex carbohydrates — all nutrients that matter when your body is working hard to produce milk. The cremini mushrooms add an earthy, meaty depth that makes every bite feel substantial, while the coconut aminos and a touch of apple cider vinegar give the whole skillet a glossy, umami-rich finish without any soy or processed sauces to worry about. Turmeric and ginger keep things anti-inflammatory and fragrant, and the whole thing gets spooned over fresh greens so you're sneaking in leafy vegetables without even trying. It comes together in one skillet, which means less cleanup and more time for everything else on your plate. Serve it straight from the pan and let the residual heat do the work of wilting the spinach — simple, smart, and genuinely delicious.
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Learn more →Ingredients
4 servings
For the hash
- 1 lb ground beef (80/20)
- 1 lb sweet potato (about 1 large), peeled and cut into ½-inch cubes
- 10 oz cremini mushrooms, sliced ¼-inch thick
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil, divided
- 1 tsp salt, plus more to taste
For the bowls
- 4 cups baby spinach or chopped kale
- 2 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Heat 1 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer and cook, stirring every 2–3 minutes, until golden on the outside and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
- 2
Return the skillet to medium-high heat and add the remaining 1 tbsp coconut oil. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are deep golden brown and any released liquid has evaporated, about 3–4 minutes more. Push the mushrooms to the edge of the pan.
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