From the August/September 2019 issue
Prep time: 15 minutes
Cook time: 25 minutes
Serves 4


  • 2 tsp avocado oil
  • 1 lb ground pork
  • 1 tsp ground ginger, divided use
  • Sea salt and black pepper, to taste
  • 1 cup yellow onion, diced
  • 2 small bell peppers (any color), seeded and chopped
  • 4 cups Brussels sprouts, shredded
  • 1-1/2 TBSP balsamic vinegar
  • 1 TBSP fresh lemon juice
    * Optional, for serving: eggs your way, sliced avocado, green onions


  1. Heat the avocado oil in a large skillet set over medium heat. Add the pork, 1/2 teaspoon of the ground ginger, and a pinch each of salt and pepper. Cook, stirring to break up any large pieces, until browned and cooked through, 5-8 minutes. Remove pork to a bowl and cover to keep warm.
  2. To the same skillet, add the onions and sauté until softened and lightly browned, 3-4 minutes.
  3. Add the peppers and cook, stirring occasionally, until softened, 3-4 minutes.
  4. Add the Brussels sprouts and cook, stirring occasionally, until softened, 5-6 minutes.
  5. Add the sausage back to the skillet along with the remaining 1/2 teaspoon of ground ginger, balsamic vinegar, lemon juice, and another pinch each of salt and pepper. Stir until blended and heated through.
  6. Serve hash topped with eggs cooked to your liking