Leftover Pork and Potato Hash

Leftover Pork and Potato Hash Recipe

 The Spruce

Prep: 20 mins
Cook: 18 mins
Total: 38 mins
Servings: 4 servings

If you have leftover pork and diced cooked potatoes, don't simply run a replay of the previous night's dinner—instead, turn it into a delicious hash. This easy skillet dish uses pork loin, but you can use any leftover simply flavored cooked pork. (If your leftover pork turned out on the dry side, this recipe is a great way to revive it.) This dish is not only a pleaser but also a tasty way to extend your meal and make dinner budget friendly.

The condensed cream of mushroom soup creates a nice creamy sauce, and the peas and carrots make it a well-balanced meal while adding some color. Worcestershire, Tabasco, and paprika give the dish a bit of a kick, but feel free to dress up the finished hash with some extra paprika and fresh chopped parsley. You can serve this dish with biscuits or cornbread and a tossed salad.


Click Play to See This Leftover Pork and Potato Hash Recipe Come Together


  • 3 tablespoons butter or margarine
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1 (10 1/2-ounce) can cream of mushroom soup
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • Dash of Tabasco sauce or red pepper flakes
  • 12 ounces pork (cooked and finely diced)
  • 2 cups cooked and diced potato
  • 3/4 cup peas or peas and carrots (cooked)
  • 1 teaspoon paprika, plus more for garnish
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • Garnish: fresh parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

    Leftover pork and potato hash recipe ingredients
    The Spruce
  2. In a large skillet over medium-low heat, melt the butter. Add the onion and celery and sauté in the butter until the onion is soft, translucent, and golden in color.

    Sauté the onion and celery in the butter
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  3. Add the cream of mushroom soup, milk, Worcestershire sauce, and Tabasco sauce to the skillet. Stir until well blended.

    Add cream of mushroom soup, milk, and Worcestershire, and simmer
    The Spruce
  4. Add the pork, diced potato, peas (and carrots if using), and 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.

    Add the pork, diced potato, peas, carrots, and paprika
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  5. Sprinkle with paprika and fresh chopped parsley before serving, if desired.

    Sprinkle with paprika and add fresh chopped parsley
    The Spruce
  6. Serve and enjoy.


  • Different potato varieties have different starch contents, which makes them ideally suited to one type of cooking method over another. Leftover low- to moderate-starch potatoes, such as red-skinned potatoes, new potatoes, or Yukon Gold, will hold up best in this hash, and feel free to try sweet potatoes as well.
  • If you won't be using the leftover meat right away, freeze it for longer storage. Defrost the meat and dice or slice it to use in a hash, casseroles, and other skillet dishes.

Recipe Variations

  • Replace the cream of mushroom soup with cream of celery soup or about 1 1/2 cups of homemade white sauce seasoned with salt and pepper. 
  • Replace the diced cooked pork roast with diced leftover pork chops, roast beef, ham, or corned beef.
  • Add about 1/2 cup of chopped red or green bell pepper.