Monday, January 20, 2014

Beef and Sweet Potato Hash with Brussels Sprouts

If you're looking for a filling, food group spanning, cold weather meal that can easily be thrown into a Tupperware and taken to work for lunch the next day, I suggest this easily prepared dish. It doesn't require any special ingredients, but it blends flavors and textures that you don't always see together. Customize it with your favorite spices for some extra zing.


1 pound grass-fed beef
3 large sweet potatoes
1 pound brussels sprouts
cooking oil (we used coconut and it added a great subtle flavor twist)

Time: 40 minutes

Yield: Serves 4.


1. Preheat the oven to 425. Chop the ends off your Brussels sprouts and cut them into quarters. Grease the cookie sheet and lay the sprouts on it. Let them roast for about 30 minutes while you prepare the rest of the meal.

2. Peel the sweet potatoes and then grate them into a bowl. Set aside.

3. Heat about a tablespoon of oil in a frying pan, then add the beef and let it brown for a few minutes before adding the sweet potato. Fry for 5 more minutes, stirring often, until sweet potato is soft. Salt and pepper to taste.

4. Fill a bowl halfway with beef and sweet potato hash. Top with Brussels sprouts. Serve hot.