Potato Ground Pork Recipe: A Simple One-Pan Dinner

Dinner tonight can be simple and satisfying. This potato ground pork recipe delivers flavor with minimal effort. It uses basic ingredients to create a complete meal in one pan.

Why This Recipe Works

• One-pan cooking simplifies cleanup and concentrates flavors.
• Potatoes absorb the savory pork juices while developing a crisp exterior.
• Ground pork provides rich, fatty flavor that pairs well with starchy potatoes.
• The recipe uses pantry staples and requires minimal prep work.
• Cooking in stages ensures each ingredient reaches its ideal texture.

Ingredients

• 1.5 lbs russet potatoes, scrubbed and cut into 1-inch cubes
• 1 lb ground pork (80/20 fat ratio recommended)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 cup chicken broth or water
• 2 tbsp chopped fresh parsley for garnish (optional)

Equipment Needed

• Large skillet (12-inch cast iron or stainless steel recommended)
• Cutting board and chef’s knife
• Measuring spoons
• Spatula or wooden spoon
• Paper towels

Instructions

Prepare and Brown the Potatoes

Scrub 1.5 pounds of russet potatoes under cold running water to remove any dirt. Pat them completely dry with paper towels. Cut the potatoes into uniform 1-inch cubes; consistent size ensures even cooking. Heat 1 tablespoon of olive oil in your large skillet over medium-high heat until it shimmers, about 2 minutes. Add the potato cubes in a single layer, working in batches if necessary to avoid crowding. Cook without stirring for 5-6 minutes to develop a golden-brown crust on one side. Then, stir and continue cooking for another 8-10 minutes, turning occasionally, until the potatoes are tender when pierced with a fork and have browned edges. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper during the last minute of cooking. Transfer the browned potatoes to a clean plate. Tip: Do not overcrowd the skillet when browning the potatoes, as this will steam them instead of creating a crisp exterior.

Cook the Ground Pork

Add the remaining 1 tablespoon of olive oil to the same skillet, reducing the heat to medium. Add 1 pound of ground pork to the skillet, breaking it apart with your spatula into small crumbles. Cook undisturbed for 3-4 minutes to allow the bottom to brown before stirring. Continue cooking for 6-8 minutes total, breaking up any large pieces, until the pork is no longer pink and has developed some browned bits. Use a slotted spoon to transfer the cooked pork to the plate with the potatoes, leaving about 1 tablespoon of rendered fat in the skillet. Draining excess fat prevents the final dish from becoming greasy. Tip: Let the pork develop some browning before breaking it apart completely, as this creates deeper flavor through the Maillard reaction.

Sauté the Aromatics

Add the diced yellow onion to the skillet with the reserved pork fat. Cook over medium heat, stirring occasionally, for 5-7 minutes until the onion turns translucent and begins to soften. Add the 3 minced garlic cloves and cook for 1 more minute, stirring constantly, until fragrant but not browned. The garlic should smell aromatic but not bitter. If the skillet seems dry, add a teaspoon of olive oil. This step builds the flavor foundation for the dish. The onions will sweeten as they cook, balancing the richness of the pork.

Combine and Simmer

Return the browned potatoes and cooked ground pork to the skillet with the onions and garlic. Add 1 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, the remaining 1/2 teaspoon of kosher salt, and the remaining 1/4 teaspoon of black pepper. Stir everything together until the spices are evenly distributed and coat the ingredients. Pour in 1/4 cup of chicken broth or water to deglaze the pan, scraping up any browned bits from the bottom with your spatula. These fond bits contain concentrated flavor. Reduce the heat to low, cover the skillet with a lid, and simmer for 5-7 minutes to allow the flavors to meld. The liquid should mostly absorb during this time.

Finish and Serve

Remove the skillet from the heat. Taste the mixture and adjust seasoning with additional salt and pepper if needed. The potatoes should be tender but not mushy, and the pork should be savory and well-seasoned. If using, sprinkle 2 tablespoons of chopped fresh parsley over the top for a fresh garnish. Serve immediately while hot. This dish pairs well with a simple green salad or steamed vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Tip: For optimal texture, avoid overcooking during the final simmer; the potatoes should retain some structure.

Tips and Tricks

For crispier potatoes, soak the cut cubes in cold water for 30 minutes before cooking to remove excess starch; pat them completely dry afterward. If you prefer leaner meat, use ground turkey or chicken, but add an extra tablespoon of oil when cooking. To make this dish spicier, add 1/4 teaspoon of red pepper flakes with the other spices. For a thicker sauce, mix 1 teaspoon of cornstarch with the chicken broth before adding it to the skillet. If you don’t have smoked paprika, regular paprika works, but the smoky flavor will be missing. Always let the cooked pork drain on paper towels if it seems excessively greasy before returning it to the skillet.

Recipe Variations

• Add 1 cup of frozen peas or diced carrots with the onions for extra vegetables.
• Substitute sweet potatoes for russet potatoes for a sweeter, nutrient-dense version.
• Use ground beef or Italian sausage instead of pork for a different flavor profile.
• Stir in 1/2 cup of shredded cheddar cheese at the end for a creamy, cheesy twist.
• Add 1 tablespoon of soy sauce and 1 teaspoon of grated ginger for an Asian-inspired version.

Frequently Asked Questions

Can I use a different type of potato? Yes. Yukon Gold potatoes work well and hold their shape. Avoid waxy potatoes like red potatoes as they don’t brown as effectively. Adjust cooking time slightly based on potato density.

How do I know when the pork is fully cooked? The pork should reach an internal temperature of 160°F and show no pink color. Use a meat thermometer for accuracy. The juices should run clear when the meat is pierced.

Can I make this recipe ahead of time? You can prep ingredients ahead, but cook just before serving for best texture. Leftovers reheat well in a skillet over medium heat with a splash of broth.

What can I serve with this dish? Serve with a simple green salad, steamed broccoli, or crusty bread. It’s a complete meal on its own but pairs well with light sides.

Is this recipe freezer-friendly? Yes, cool completely and store in airtight containers for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Summary

This one-pan potato ground pork recipe combines simple ingredients for a hearty dinner. It features crispy potatoes, savory pork, and aromatic spices cooked together efficiently.