Pork Hash Patties
Crispy on the outside and tender on the inside, these savory pork hash patties are a breakfast game-changer. Made with ground pork, shredded potatoes, and classic seasonings, they're perfect alongside eggs for a hearty and satisfying start to your day.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Potatoes
- b.Place the shredded potatoes in the center of a clean kitchen towel or several layers of cheesecloth.
- c.Gather the ends of the towel and twist tightly over a sink or bowl to squeeze out as much liquid as possible. This is the most critical step for achieving crispy patties.
- d.Transfer the dry shredded potatoes to a large mixing bowl.
- 2
Step 2
- a.Combine the Patty Mixture
- b.To the bowl with the potatoes, add the ground pork, finely chopped onion, all-purpose flour, beaten egg, garlic powder, onion powder, dried sage, salt, and black pepper.
- c.Using your hands, gently mix all the ingredients until they are just combined. Be careful not to overmix, as this can result in tough patties.
- 3
Step 3
- a.Form the Patties
- b.Divide the mixture into 8 equal portions.
- c.Roll each portion into a ball and then gently flatten it into a patty about 1/2-inch thick and 3 inches in diameter.
- 4
Step 4
- a.Fry the Patties
- b.Heat the vegetable oil in a large non-stick or cast-iron skillet over medium heat. The oil should shimmer before you add the patties.
- c.Carefully place 4 patties in the hot skillet, ensuring there is space between them to prevent steaming.
- d.Cook for 5-7 minutes on the first side, until a deep golden-brown crust forms.
- e.Flip the patties and cook for another 5-6 minutes on the second side, until golden brown, crispy, and cooked through. The internal temperature should reach 160°F (71°C).
- f.Remove the cooked patties from the skillet and place them on a wire rack to drain any excess oil. This helps them stay crispy.
- g.Repeat the process with the remaining 4 patties, adding a little more oil if the pan looks dry.
- 5
Step 5
- a.Serve
- b.Serve the pork hash patties immediately while hot. They are excellent with fried or poached eggs, a side of applesauce, or a dollop of sour cream.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy patties, use a cast-iron skillet which retains and distributes heat evenly.
- 2Do not overcrowd the pan. Frying in batches ensures each patty has enough space to brown properly.
- 3To check for doneness without a thermometer, cut into the center of one patty; there should be no pink, and the juices should run clear.
- 4Keep the first batch of cooked patties warm in a 200°F (95°C) oven while you cook the second batch.
- 5For easy cleanup, use a splatter screen over your skillet while frying.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon of red pepper flakes or a finely chopped jalapeño to the pork mixture for a spicy kick.
CheesyCheesy
Mix in 1/2 cup of shredded sharp cheddar or pepper jack cheese for a gooey, cheesy center.
HerbaceousHerbaceous
Incorporate 2 tablespoons of fresh chopped parsley or chives for a brighter, fresher flavor.
Sweet PotatoSweet Potato
Substitute the russet potatoes with shredded sweet potatoes for a slightly sweeter and more colorful version.
Why this is on our healthy list.
Rich in High-Quality Protein
Ground pork is an excellent source of complete protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting a feeling of fullness.
Source of B Vitamins
Pork is particularly rich in B vitamins like thiamine (B1), niacin (B3), and B6. These vitamins play a vital role in energy metabolism, helping your body convert food into usable energy.
Provides Essential Minerals
This dish offers important minerals such as zinc, which supports the immune system, and phosphorus, which is crucial for bone health. Potatoes contribute potassium, which helps regulate blood pressure.
Frequently asked questions
A serving of two Pork Hash Patties contains approximately 420 calories. This can vary based on the fat content of your ground pork and the amount of oil absorbed during frying.