Leftover Pork and Potato Hash

Pork and Potato Hash
Pork Hash With Potatoes and Peas. Diana Rattray
  • 38 mins
  • Prep: 20 mins,
  • Cook: 18 mins
  • Yield: 4 Servings
Ratings (33)

This hash is an easy skillet dish made with leftover pork loin and diced cooked potatoes. This is a tasty way to use leftovers, and it's an excellent way to extend meals and make them budget-friendly.

Condensed cream of mushroom soup is used in this recipe, but cream of celery would make a good substitute. Or you may want to avoid processed foods and use a seasoned medium white sauce in place of the soup and milk. See below for a quick how-to.

Peas and carrots in the hash make it a well-balanced meal, and they add some color. Gussy up the finished hash with some extra paprika and fresh chopped parsley. A tossed salad or simple dressed greens would make a nice addition to the meal, or serve the hash with biscuits or cornbread.

There are plenty of substitutions and variations for this versatile hash recipe, and I've included some of them at the end of the recipe.

Related Recipe: Easy Ham and Potato Hash

What You'll Need

  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 3 tablespoons butter or margarine
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • A few dashes Tabasco sauce or ground red pepper, or to taste
  • 2 cups diced cooked pork (from a roast or chops)
  • 2 cups diced cooked potato
  • 3/4 cup frozen peas or frozen peas and carrots, cooked (or use leftover peas)
  • 1 teaspoon paprika, plus more for sprinkling
  • Kosher salt and freshly ground black pepper, to taste
  • Optional: fresh chopped parsley

How to Make It

  1. In a large skillet over medium-low heat, melt the butter or margarine. Saute the onion and celery in the butter until onion is soft, translucent, and golden in color.
  2. Add the condensed soup, milk, Worcestershire sauce, and Tabasco sauce or ground red pepper to the skillet with the onion and celery. Stir until well blended. Add the pork, diced potato, the cooked peas, and 1 teaspoon of paprika. Cook over low heat for about 10 minutes or until hot and bubbling. Taste and add kosher salt and freshly ground black pepper, as needed.
  1. Sprinkle with paprika and fresh chopped parsley before serving, if desired.

Tips and Variations

  • Make the hash with a meat other than pork. Use leftover roast beef, diced ham, lamb, or corned beef.
  • Instead of peas and carrots, use cooked peas, shredded or diced carrots, mixed vegetables, lima beans, or corn.
  • If desired, add 1/4 cup of diced sweet red or green bell pepper to the skillet with the onion and celery.
  • Homemade White Sauce - In a small saucepan, melt 3 tablespoons of butter. Add 3 tablespoons of all-purpose flour a dash of ground black pepper, and 1/4 teaspoon of salt to the butter; cook, stirring, for 2 minutes. Gradually add 1 1/2 cups of milk, stirring constantly. Continue cooking while stirring until the sauce has thickened.

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