Are you looking for a simple but delicious meal to make in your cast iron skillet?
Something new and different?
If that is you, you might want to try this easy Skillet Hashbrowns and Pork recipe.
It’s down below.
Table of Contents
Skillet Hashbrowns and Pork Recipe
This Skillet Hashbrowns and Pork is an uncomplicated meal to make. It only requires a few ingredients and five easy steps. It calls for you to make it in cast iron and use a lid, but both of these things are optional. Of course, cooking in cast iron will make it taste better because it will give you the brown crust, also known as the Maillard Reaction.
- 4 cups frozen O’Brien potatoes, thawed
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 1 cup red pepper, chopped
- 2 Tablespoons butter
- 2 cups shredded or pork
- 2 teaspoons chicken bouillon
- 1/4 teaspoon pepper
- 2 teaspoons flour
- 1/2 cup milk
- 3/4 cup shredded cheddar cheese
- In a 12-inch cast iron skillet, cook the potatoes, onion and pepper in butter over medium-high heat until mostly tender
- Stir in the pork, bouillon, and pepper, heat through
- In a small bowl, mix together the flour and milk until smooth; add to the skillet
- Cook over medium heat until mixture is thickened (about 4-5 minutes), stirring frequently
- Sprinkle the cheese on top, cover, and wait for the cheese to melt
Servings: 6 one-cup servings
Calories: 286 per serving (cup)
Tips and Variations
Here are a couple of tips:
- Have all your ingredients out and ready.
- It’s easy to cut this recipe in half for smaller portions or feed fewer people. Just make sure you use a smaller skillet.
- You can also double the recipe for larger portions or to feed more people. But you will either need a bigger skillet or two smaller ones.
- This recipe can be a template. It has pork, veggies, and potatoes, but you could swap out the kind of meat you use. You could use different veggies, and instead of potatoes, you might try rice or pasta. I would probably stick with potatoes, though.
Now for some variations:
- Substitute ground sausage for the shredded pork (or any other kind of meat you have on hand)
- Use dehydrated peppers and/or onions (or none at all)
- Skip the cheese (or add more or a different kind)
- Use real potatoes and chop or shred them yourself
- Be creative
How I Made This Skillet Meal
I came across this recipe when I was looking for a way to use my new cast iron lid.
I had successfully used the lid for boiling water quicker, but now I wanted to use it on food.
Interestingly, it worked really well.
Plus, I found a recipe that was simple and tasted great.
It was a win-win.
As far as the recipe goes, I made it pretty much as directed, with a few changes:
- I used real potatoes and diced them. I didn’t even know what frozen Potatoes O’Brien were.
- I didn’t have any peppers, so I made it with only 1 cup of onions.
- Since I had leftover pork chops, I cut them up.
One nice thing about this meal is it only took about 30 minutes to make from start to finish, including chopping the potatoes, onion, and pepper. And cutting up the meat.
And with only having a few steps, I didn’t forget anything.
The recipe says it makes six servings, but that wasn’t really the case for us. It was more like three. My husband ate maybe three to four cups, and I had one or a bit more. And we had a little leftover.
Maybe if you had a salad or some bread or soup with it? I don’t know. We didn’t have anything else.
What do you think? Would you want something else with the meal, or would it be enough?
I hope you enjoyed this easy Skillet Hashbrowns and Pork recipe.
It is simple to make and doesn’t take long.
In fact, it can be a template meal.
You could use 2 cups of chicken instead of pork or a bag of frozen mixed vegetables in place of the onion and peppers.
Maybe you want to make it with rice and Colby jack cheese. Go for it!
Variations are what make this recipe so versatile.
So, get creative.
And if you are looking for a cast iron lid, check out my review. Lodge also sells 8, 9, 10.25, and 13.25-inch lids. And, keep in mind, a glass lid that you may already have (or no lid) will also work for this meal.