This pork hash makes a great dinner dish, as well as breakfast or brunch! If you're looking for a super quick meal that doesn't break the bank this is a winner with its simple and filling ingredients!
Ground pork hash is such a great meal option for any time of day! I started making this recipe when I wanted to make my meat stretch between multiple meals, while also creating something filling.
This recipe includes super basic ingredients and you can have the whole meal completed under 40 minutes. My young daughter and my husband were both so happy with this meal and it went fast!
Steps for Making this Pork Hash
- Cook ground pork, drain any liquid.
- Cook potatoes and onion together. Start with lid on briefly to quicken the cook, then leave the lid off to avoid liquid build up. Leave the potatoes be for a few minutes between each mix to allow them time to brown.
- Combine the cooked pork with the potatoes. Let them cook for a while to get the potatoes brown and crispy! You don't want the dish to dry out so don't overdo the cook.
- Garnish with finely chopped fresh cilantro and enjoy with your favorite hot sauce or salsa!
Ideas for More Ingredients
One reason for keeping the ingredients simple is to avoid moisture buildup from juicy veggies. If you manage your liquid and drain if needed feel free to try adding more veggies! Here are some ideas for changing up the recipe:
- Use ground beef or ground sausage
- Add green bell peppers
- Add jalapenos
- Add green chilis
- Add diced garlic
- Garnish with smoked paprika
Can I Double this Hash Recipe?
It's not so easy to double this recipe since you're limited by the amount of space in your skillet and if you want it brown and crispy, don't over fill it! But, since it is an easy meal you can make it multiple nights without too much time in the kitchen. Use a larger skillet and double the meat, prep more potatoes and onions, then either have multiple skillets going at one time or just cook half of the batch one night, and half the next.
Similar Recipes
Ground Pork Hash
Ingredients
For the Potatoes
- 2 ½ cup russet potatoes (cut into ⅓ inch cubes)
- 1 cup onion (any kind, diced)
- 1 tablespoon olive oil + more to drizzle
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon paprika
- ⅛ teaspoon ground rosemary (or whole leaves. I blend my leaves to make ground)
For the Meat
- ¾ pound ground pork
- ¼ teaspoon sea salt
- freshly ground black pepper to taste
- drizzle of olive oil
Garnish
- fresh cilantro
- hot sauce or salsa
Instructions
- Read through the instructions first.
- Wash and cube potatoes and dice onion.
- Drizzle a little olive oil in a medium-sized skillet and heat to medium heat. Once hot, add the ground beef and chop it finely. Cook for about 5 minutes, drain the liquid, then keep the meat covered in a bowl to keep warm.
- Add 1 tablespoon olive oil to a large skillet and heat to medium heat. Once hot, add onion and potatoes. Spread the potatoes out evenly and leave them covered for about 4 minutes.
- Add onion powder, garlic powder, sea salt, paprika, and rosemary, combine and let them be again with the lid off this time. Cook for 4 more minutes then add the cooked ground pork, drizzle more olive oil around the edges, and combine all. Let it sit for 3 minutes, mix, and increase heat to medium-high.
- Continue cooking for about 8-10 more minutes, mixing every 2 minutes. Make sure to scrape the bottom of the skillet when mixing! It should be well browned by now but not dry.
- Garnish with fresh cilantro!
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