TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings


  • 1/4 cup all-purpose flour
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 3 cups frozen O'Brien potatoes, thawed
  • 2 cups cubed cooked pork
  • 1 package (10 ounces) frozen mixed vegetables, thawed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup crushed cornflakes
  • 2 tablespoons butter, melted

Nutritional Facts

1 cup: 315 calories, 11g fat (5g saturated fat), 62mg cholesterol, 730mg sodium, 35g carbohydrate (4g sugars, 4g fiber), 19g protein.


  1. In a saucepan, combine flour, bouillon, salt, water and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream.
  2. In a large bowl, combine the potatoes, pork vegetables and mushrooms. Add the sour cream mixture; stir to coat well.
  3. Transfer to a greased shallow 2-qt. baking dish. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Yield: 6 servings.
Originally published as Pork Hash Brown Bake in Quick Cooking January/February 2003, p63

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