Pork and Potato Hash
Savor the hearty, rustic charm of Pork and Potato Hash—an irresistible one-skillet wonder packed with bold flavors and vibrant colors. Tender, golden-brown chunks of seasoned pork shoulder mingle with crispy diced potatoes, sweet red bell peppers, and caramelized onions, all infused with the smoky depth of paprika and the warmth of cumin and thyme. Topped with perfectly cooked eggs nestled in savory wells, this dish is a satisfying blend of textures and robust spices, finished with a sprinkle of fresh parsley for a pop of freshness. Ready in under an hour, this simple yet impressive recipe is ideal for breakfast, brunch, or even dinner. Serve it as-is or pair with crusty toast for a comforting, wholesome meal your family will love. Perfect for keyword searches like "one-skillet hash," "pork and potato recipes," and "easy brunch ideas."
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Recipe Information
Ingredients
- 1 lb boneless pork shoulder
- 2 large russet potatoes
- 1 medium yellow onion
- 1 medium red bell pepper
- 3 tbsp olive oil
- 2 large garlic cloves
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
- 4 large eggs
Instructions
Dice the pork shoulder into bite-sized pieces, about 1/2 inch each. Peel and dice the potatoes into 1/2 inch cubes. Finely chop the onion, bell pepper, and garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced pork and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
Add 2 tablespoons of olive oil to the same skillet. Add the diced potatoes and cook over medium heat, stirring occasionally, until they are golden and crisp, about 10-12 minutes.
Stir in the chopped onion, bell pepper, and garlic to the skillet with the potatoes. Cook for 5 minutes, or until the vegetables are softened.
Return the cooked pork to the skillet. Sprinkle with smoked paprika, ground cumin, dried thyme, salt, and black pepper. Stir well to coat evenly and allow the flavors to meld for 5 minutes.
Make four small wells in the hash mixture and crack an egg into each well. Cover the skillet with a lid and cook until the eggs are set to your desired doneness, about 5 minutes for runny yolks or longer for firmer yolks.
Garnish with freshly chopped parsley and serve hot. Enjoy your Pork and Potato Hash as a standalone dish or with toast on the side.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1107 mg | 369% | |
| Sodium | 3067 mg | 133% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 16.9 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 347 mg | 27% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5547 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
