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Hash Brown Pork Skillet Recipe

Hash Brown Pork Skillet Recipe photo by Taste of Home

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Our Test Kitchen adds potatoes and veggies to leftover pork tenderloin for an easy, creamy weeknight supper in minutes! Simple & Delicious Test Kitchen

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Hash Brown Pork Skillet Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

4 cups frozen O'Brien potatoes, thawed
1 cup chopped onion
1 cup chopped green pepper
2 tablespoons butter
2 cups cubed cooked pork
2 teaspoons chicken bouillon granules
1/4 teaspoon pepper
2 teaspoons all-purpose flour
1/2 cup milk
3/4 cup shredded cheddar cheese

Directions

In a large skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through.
In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat for 4-5 minutes or until mixture is thickened, stirring frequently.
Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 6 servings.

Nutritional Facts 1 cup equals 286 calories, 13 g fat (7 g saturated fat), 70 mg cholesterol, 449 mg sodium, 22 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Hash Brown Pork Skillet in Simple & Delicious May/June 2009, p57

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Reviews for Hash Brown Pork Skillet

Hash Brown Pork Skillet

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Reviewed on May. 23, 2012 by 4Huskers

This was so good and so easy! I used Jimmy Dean Maple sausage since I didn't have any pork and used dehydrated green peppers. I know we will be making this again as it is a great recipe!

Reviewed on Oct. 31, 2011 by nkv16

Very good flavor. I used breakfast sausage instead of cubed pork, and usually omit the cheese, but good either way!

Reviewed on Aug. 08, 2011 by tstreich

This was really good. A great way to use up leftover pork and I always seem to have a partial bag of frozen potatos. I halved the recipe to try it and it was perfect as written.

Reviewed on Mar. 08, 2010 by cookbookmom

I used pork sausage for this recipe. Was great.

Reviewed on Jun. 18, 2009 by lisarenewebb

I couldn't believe how good this was with so little effort. I omitted the green pepper for my family but the flavor did not suffer. Great recipe.