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Pork and Potato Hash with Fried Egg

Elina James
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Hash:
  • 1 lb (450 g) potatoes, diced small
  • 1 lb (450 g) ground pork (or diced pork shoulder)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (optional)
  • 2 tbsp vegetable oil or butter
  • 1 tsp smoked paprika
  • ½ tsp chili powder (optional)
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped (for garnish)
  • For the Fried Eggs:
  • 4 large eggs
  • 1 tbsp butter or oil
  • Salt and pepper, to taste

Instructions
 

  • Step 1: Prepare the Potatoes : Dice the potatoes into small, even cubes (about ½ inch). Rinse under cold water to remove excess starch and pat dry.
  • Step 2: Cook the Pork : Heat 1 tbsp oil in a large skillet over medium-high heat. Add ground pork, season with salt, pepper, and paprika, and cook until browned, breaking it up with a spoon (about 5–7 minutes). Remove pork from the skillet and set aside.
  • Step 3: Cook the Potatoes : In the same skillet, add 1 tbsp oil or butter. Add diced potatoes and cook over medium heat for 8–10 minutes, stirring occasionally until they are golden brown and slightly crispy. Add onions, garlic, and red bell pepper, and cook for another 3–4 minutes until softened.
  • Step 4: Combine Pork and Potatoes : Return the cooked pork to the skillet. Mix thoroughly and cook for another 2–3 minutes, letting the flavors combine. Taste and adjust seasoning with salt, pepper, or paprika as needed.
  • Step 5: Fry the Eggs : In a separate small skillet, heat butter or oil over medium heat. Crack the eggs and cook to your preferred doneness: sunny-side up, over-easy, or over-medium. Season with a pinch of salt and black pepper.
  • Step 6: Serve : Divide the pork and potato hash onto plates. Top each serving with a fried egg. Garnish with fresh parsley and a sprinkle of paprika if desired.