Best 7 Pork And Corn Hash Recipes

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Craving a hearty and comforting meal? Look no further than our mouthwatering pork and corn hash! This classic dish features tender pork, juicy corn, and a medley of flavorful vegetables, all cooked together in a savory skillet. Served with a sunny-side-up egg on top, this pork and corn hash is sure to satisfy your cravings and warm your soul.

In this article, we've compiled a collection of pork and corn hash recipes that cater to a range of tastes and preferences. From a traditional Southern-style hash to a lighter, healthier version, and even a Mexican-inspired twist, there's a recipe here for everyone to enjoy. So gather your ingredients, heat up your skillet, and get ready to embark on a culinary journey that will leave your taste buds dancing.

Check out the recipes below so you can choose the best recipe for yourself!

ROUND 2 RECIPE - PORK HASH



Round 2 Recipe - Pork Hash image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon canola oil
1 medium onion, chopped
1 green bell pepper, chopped
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 tablespoon chopped garlic
Reserved potatoes, from Mixed Roasted Potatoes, chopped
Reserved pork, from Roast Bone-in Pork Loin, chopped
Reserved herb butter, from Mixed Roasted Potatoes
4 eggs, poached, for serving

Steps:

  • Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.

PORK AND POTATO HASH



Pork and Potato Hash image

Perfect for leftover pork loin -- even better if you have a little leftover juices (gravy or pan drippings) from your roast pork. Our family loves this. It's a Jacques Pepin recipe.

Provided by vrvrvr

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 3/4 lbs potatoes, cut into 1/4-inch slices
1 1/2 cups water
1 medium onion, chopped
3 tablespoons drippings, leftover from your pork roast (if any remains)
3 -4 garlic cloves, minced
3 -4 scallions, minced
3 tablespoons olive oil
1/4 teaspoon Tabasco sauce
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
2 -2 1/2 cups leftover cooked pork, diced
1 fried egg, for garnish (optional)

Steps:

  • Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.
  • Bring to a boil, cover, and boil over medium heat for 10 minutes.
  • Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
  • Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
  • Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
  • Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
  • The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
  • Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
  • Garnish with fried egg on top, if desired.

HASH BROWN PORK SKILLET



Hash Brown Pork Skillet image

For this pork hash recipe, we added potatoes and veggies to leftover tenderloin. It's an easy, creamy weeknight supper in minutes! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

  • In a large cast-iron or other heavy 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 until mixture is thickened, stirring frequently, 4-5 minutes., Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

Nutrition Facts : Calories 286 calories, Fat 13g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

PULLED PORK HASH



Pulled Pork Hash image

A great way to use up leftovers, hash is a fast and simple meal. This recipe uses pulled pork from pork shoulders I cooked on my Weber® Smokey Mountain last weekend. It's great for a quick dinner or relaxed breakfast. The secret to crispy hash is using precooked potatoes. Goes great with biscuits, too.

Provided by Chicago Chef

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 20m

Yield 3

Number Of Ingredients 7

1 tablespoon butter
½ cup chopped red onion
8 ounces cooked pulled pork without sauce, chopped
2 leftover baked potatoes, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper

Steps:

  • Melt butter in a skillet over medium heat; cook and stir onion in melted butter until slightly softened, about 2 minutes. Add pork and continue to cook for 2 minutes more.
  • Stir potatoes into pork mixture and toss. Cook until potatoes are browned, stirring occasionally, about 5 minutes. Season with salt, black pepper, and cayenne pepper.

Nutrition Facts : Calories 288 calories, Carbohydrate 36.6 g, Cholesterol 55.2 mg, Fat 7.7 g, Fiber 3.5 g, Protein 18.1 g, SaturatedFat 3.8 g, Sodium 712.7 mg, Sugar 2.8 g

SMOKED PORK CHOP HASH



Smoked Pork Chop Hash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 pound red-skinned new potatoes (about 4), cut into 1/2-inch chunks
1 small onion, chopped
1 small red bell pepper, chopped
1 medium zucchini, chopped
3 boneless smoked pork chops (about 1/2 inch thick, 8 ounces each) or 1 1/2 pounds smoked ham steak, cut into 1/2-inch chunks
2 teaspoons chili powder
6 cups baby kale (about 4 ounces)
2 pickled hot cherry peppers, stemmed, seeded and chopped, plus 1 tablespoon brine from the jar
1/4 cup chopped fresh basil
Kosher salt
1 cup chopped cheddar cheese curds or fresh mozzarella (about 6 ounces)

Steps:

  • Heat 2 tablespoons olive oil in a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the potatoes and cook, stirring often, until lightly browned, 7 to 8 minutes. Add the onion and cook, stirring, until softened, 2 to 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil, the bell pepper and zucchini; cook, stirring, until just tender, 7 to 8 minutes.
  • Add the pork to the skillet and sprinkle with the chili powder. Cook, stirring occasionally, until the pork is heated through, about 2 minutes. Increase the heat to medium high and cook until the pork and vegetables are golden brown, 2 to 3 more minutes. Add the kale, cherry peppers and brine; toss until the kale is wilted, about 1 minute. Stir in the basil and season with salt. Remove from the heat and stir in the cheese curds.

Nutrition Facts : Calories 777 calorie, Fat 49 grams, SaturatedFat 15 grams, Cholesterol 163 milligrams, Sodium 521 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 54 grams

COUNTRY PORK AND APPLE HASH



Country Pork and Apple Hash image

This is a boardinghouse breakfast of the very highest tier, taken from the chef Robert Newton of Seersucker in Brooklyn: leftover roast pork, chopped into a hash of potatoes and apples, then crisped in sweet butter. Add a few eggs, some sauteed dandelion greens, endless cups of coffee and the magic of weekend conversation.

Provided by Julia Moskin

Categories     brunch, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

6 large russet potatoes, peeled and diced
Salt
4 tablespoons unsalted butter
2 large firm medium-sweet apples, like Gala or Honeycrisp, peeled and diced
2 onions, minced
2 pounds roast pork, leftover or pernil from Latin American restaurant
1/2 cup chicken broth
4 sprigs thyme, leaves only
Poached or sunny-side-up eggs, for serving
Cooked collard or dandelion greens, for serving optional

Steps:

  • In a large pot, cover potatoes with cold salted water, bring to a simmer and cook until barely tender (do not overcook, or boil rapidly). Drain.
  • Melt butter in a very wide skillet. Add apples and onions and cook, stirring, until softened and golden around edges, about 10 minutes. Add pork and broth; cook over medium-high heat for 3 to 5 minutes, stirring occasionally. Add potatoes and thyme leaves and cook, stirring occasionally and pressing mixture in pan until hot and edges are crisped. Serve topped with eggs and cooked greens, if desired.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 912 milligrams, Sugar 6 grams, TransFat 0 grams

MEXICAN HASH



Mexican Hash image

Here's a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash.

Provided by fabeveryday

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 30m

Yield 4

Number Of Ingredients 8

12 ounces uncooked chorizo sausage
¼ cup chopped onion
2 teaspoons vegetable oil
1 (16 ounce) package frozen diced hash brown potatoes
½ teaspoon seasoning salt
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 tablespoons coarsely chopped cilantro
1 avocado, cubed

Steps:

  • Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
  • Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
  • Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
  • Serve topped with cilantro and cubed avocados.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 31.1 g, Cholesterol 74.8 mg, Fat 49.1 g, Fiber 6.1 g, Protein 24.7 g, SaturatedFat 16.4 g, Sodium 1528.1 mg, Sugar 4.2 g

Tips:

  • For a crispier hash, use day-old bread cubes.
  • If you don't have any leftover pork, you can use cooked bacon or sausage in its place.
  • Feel free to add other vegetables to the hash, such as diced potatoes, bell peppers, or onions.
  • To make the hash ahead of time, cook it according to the recipe and then let it cool completely. Store the hash in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the hash in a skillet over medium heat until it's warmed through.

Conclusion:

Pork and corn hash is a delicious and easy-to-make breakfast or brunch dish. It's perfect for using up leftover pork, and it's a great way to get your kids to eat their vegetables. So next time you're looking for a quick and easy meal, give pork and corn hash a try.

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