Pork Hash Patties
Crispy, golden-brown patties made with ground pork and shredded potatoes, studded with bits of onion and garlic. A hearty, old-fashioned American breakfast classic that turns leftover hash into something special. Serve with a fried egg on top and a drizzle of hot sauce.
For 4 servings
- prep · ~2 min
Squeeze the moisture out of the shredded potato.
Place the shredded potato in a clean kitchen towel. Twist and squeeze as hard as you can over the sink to wring out as much water as possible. Dry potato makes crispy patties.
- prep · ~3 min
Mix the patty ingredients.
In a large bowl, combine the squeezed potato, ground pork, diced onion, minced garlic, salt, pepper, and smoked paprika. Use your hands to mix everything until evenly combined, but do not overwork the meat.
- prep · ~2 min
Shape the patties.
Divide the mixture into 8 equal portions. Shape each portion into a patty about 3 inches wide and ½ inch thick. Place them on a plate or sheet of wax paper.
- fry · ~20 min
Pan-fry the patties until golden and cooked through.
1.Heat 2 tbsp of oil in a large skillet over medium heat until shimmering.2.Place half the patties in the skillet, leaving space between them.3.Cook for 4 to 5 minutes until the bottom is deep golden brown and a crust forms.4.Flip carefully and cook another 4 to 5 minutes until the pork is fully cooked and the exterior is crisp.5.Transfer to a paper-towel-lined plate and repeat with the remaining 1 tbsp oil and patties.TIPDo not crowd the pan — the patties steam instead of fry. Work in two batches for the crispiest crust. - serve
Serve hot with fried eggs and hot sauce.
Stack the patties on plates while still hot. Top with a sunny-side-up egg if desired and pass the hot sauce at the table.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the shredded potatoes as dry as possible; excess moisture prevents crispy browning.
- 2Use a cast-iron or heavy-bottomed skillet for even, steady heat and a better crust.
- 3Do not overwork the meat when mixing—it can make the patties dense and tough.
- 4Let the patties rest for 2 minutes after shaping so they hold together better in the pan.
- 5Flip the patties only once to preserve the crunchy crust; pressing down with a spatula releases juices.
Adapt it for your goals.
Low-oil
Use a non-stick pan and only 1 tablespoon of oil per batch, or bake the patties at 220°C (425°F) on a parchment-lined sheet for 15 minutes, flipping halfway. Ideal for a lighter breakfast.
high proteinHigh-protein
Swap 200 g of ground pork for lean ground turkey or extra-lean beef, and add 1 beaten egg as a binder. Boosts protein while reducing overall fat.
jainJain
Omit the onion and garlic; replace with 2 tablespoons of asafoetida-infused oil and 1/4 cup finely chopped green bell pepper. Makes the dish suitable for Jain dietary practices.
cheesyCheesy
Fold 1/2 cup of shredded sharp cheddar into the pork-potato mixture before shaping. The cheese melts into pockets, adding a creamy, tangy contrast.
Why this is on our healthy list.
Rich in Protein
Ground pork provides a substantial amount of high-quality protein, which supports muscle repair and keeps you full until lunch.
Good Source of Potassium
Potatoes are naturally rich in potassium, an electrolyte that helps maintain healthy blood pressure and muscle function.
Contains Iron and B-Vitamins
Pork is a source of heme iron and B vitamins (especially B12 and niacin), which aid energy metabolism and red blood cell production.
Lower Sodium Option
With only 1/2 teaspoon of salt for all 8 patties, this recipe is relatively low in sodium, making it easier to control your daily intake.
Frequently asked questions
Yes, but reduce the cook time by about 2 minutes per side since the potato is already tender. You may also need a little less oil.
