Hash Pork Hash
intro
Crispy, savory one-pan diner-style hash with seasoned ground pork and golden potatoes, delivering hearty, comforting flavor in a fast, easy meal.
Ingredients
Steps
Prep all ingredients
Scrub 600g russet potatoes and dice into uniform 1cm cubes, finely dice 150g yellow onion, mince 15g garlic, then pat potato cubes completely dry with paper towels to remove excess surface starch and moisture. Pre-measure all spices, olive oil, and chicken broth to streamline cooking.
Par-cook potato base
Heat 30ml (2 tablespoons) of olive oil in a 30cm (12-inch) cast iron skillet over medium-high heat (175°C/350°F pan temperature). Add dried potato cubes, season with 4g (1 teaspoon) of kosher salt, spread into a single unstacked layer, and cook undisturbed for 8 minutes until the contact side is deep golden and crispy.
Sear pork and aromatics
Push partially cooked potatoes to one half of the skillet, add the remaining 15ml (1 tablespoon) olive oil to the empty half, then crumble 450g ground pork into the oil. Season pork with the remaining 3g (½ teaspoon) kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Cook over medium heat (150°C/300°F) for 5 minutes, breaking pork into pea-sized crumbles with a silicone spatula until evenly browned. Add diced onion and minced garlic to the pork, stir, and cook 3 more minutes until onion is soft and translucent.
Simmer hash to tenderness
Stir potatoes and pork mixture together until fully combined, then pour 60ml (¼ cup) chicken broth into the skillet. Scrape up all browned fond bits from the pan bottom with the spatula, reduce heat to medium-low (120°C/250°F), cover with a tight-fitting lid, and cook for 6 minutes until potato cubes are fork-tender all the way through.
Crisp hash to golden finish
Remove the skillet lid, turn heat back up to medium-high, add 1 tablespoon of chopped fresh thyme, then press the entire hash mixture firmly into a flat, even layer with the back of the spatula. Cook undisturbed for 5 minutes until the bottom layer forms a dark golden, crunchy crust, then flip hash in large sections and cook 3 more minutes to crisp the opposite side.
Garnish and serve hot
Turn off the stovetop heat, taste and adjust salt or pepper if needed, then top the hash with 2 tablespoons of chopped scallions. Serve immediately, topping each portion with an optional fried egg cooked to your preferred doneness if desired.
Tips
2.Avoid stirring the hash too often during searing and crisping stages: leaving the mixture undisturbed for the full recommended time allows the Maillard reaction to build a deep, flavorful crunchy crust.
3.For a flavor boost, replace the chicken broth with 60ml of stout beer when deglazing the pan; the malty, slightly bitter notes pair beautifully with savory pork and earthy potatoes.
OMG this hash pork hash was such a game changer for our weeknight family dinner! My 3 kids devoured it in 10 minutes flat, even the picky one who turns his nose up at anything that isn’t chicken nuggets. So easy to throw together after work too, didn’t have to run to the store for any fancy ingredients. 10/10 will be making this every other week for meal prep!
Super easy recipe for a broke college student! Only had to grab a couple cheap ingredients from the corner market, cook time was totally doable even when I’m cramming for midterms. Only knock is I added a little too much salt my first go round, so definitely go light on the seasoning at first and taste as you go. Otherwise SO good, my roommates begged for seconds.
I make a big batch of this every Sunday for my weekly meal prep and it holds up perfectly all 5 days in the fridge! The flavors actually get better as it sits, which is my favorite kind of recipe. I top mine with a fried egg every morning and it keeps me full until lunch, no mid-morning snack cravings at all.
Made this on my cast iron out on the patio this weekend and it turned out fire! Used leftover smoked pork from a cookout the night before instead of fresh ground pork and it added such a good smoky depth. Only reason it’s not 5 stars is I wish the recipe had a note about using leftover meats, that would’ve been a good callout.
This reminds me so much of the hash my dad used to make for us on camping trips when I was a kid. Simple, hearty, full of flavor, no frills just good comfort food. My grandson helped me chop the potatoes and he was so proud to eat something he helped make. Will be a family staple for years to come.
Added a big dollop of hot honey and a sprinkle of red pepper flakes to mine and oh my gosh, the sweet and spicy combo is insane. If you love a little heat, do not sleep on that addition! It cuts through the savoriness of the pork and potatoes perfectly.
Taste was great, but my potatoes took way longer to cook through than the recipe said! I cut them to the size listed too, not too big. Ended up having to cover the pan for an extra 10 minutes to get them soft, which made the whole cook time closer to 45 minutes for me. Maybe my stovetop runs cooler than most?
Made this for a lazy Sunday brunch with my girlfriends and we all ate way too much! Served it with mimosas and some sliced avocado on the side, it was the perfect low-fuss brunch spread. Will 100% be making this for our next get together.
This is the first real recipe I’ve ever made by myself and it actually turned out good??? I was so nervous I’d burn everything or mess it up, but the steps were so straightforward and easy to follow. My roommate said it tasted like something from a diner, I’m so proud of myself!