Pork and Potato Skillet with Paprika and Herbs
This ain’t fancy food. This is straight-up working-man dinner — meat, potatoes, a hot skillet, and no one leaves hungry. Ground pork brings the fat and flavor. Paprika gives it that smoky backbone. Herbs tie it all together like a punch to the jaw wrapped in a warm tortilla.
If you’ve got 30–40 minutes and a pan that holds heat, you’re already halfway there.
Ingredients
Main stuff:
- 1 lb (450 g) ground pork
- 1.5 lbs (700 g) potatoes, peeled and diced (bite-sized cubes)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (optional but killer), diced
- 2 tablespoons olive oil or pork fat
- Salt and black pepper to taste
Spices and herbs:
- 1 teaspoon smoked paprika (or regular if that’s all you’ve got)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 tablespoon chopped fresh parsley (or green onion) for finish
- Optional: a pinch of chili flakes for heat
Step-by-Step Instructions
Step 1: Fry the potatoes first
Heat one tablespoon of oil in a heavy-bottomed skillet over medium heat. Toss in the diced potatoes. Season with salt and cook them uncovered for about 10–12 minutes. Stir occasionally. You want crispy edges and soft insides — think golden brown, not sad and soggy. If they’re sticking, add another splash of oil. Once done, pull them out and set aside.
Step 2: Brown the pork
In the same skillet (don’t wipe it — those potato bits are flavor), add another tablespoon of oil. Crank up the heat a bit. Drop in the ground pork. Let it sit a minute — don’t mess with it. You want browning, not steaming. Break it up, add onion and bell pepper if using, cook until everything’s soft and the pork’s fully cooked — around 7–8 minutes.
Add garlic, paprika, thyme, oregano, salt, pepper. Stir for 1–2 minutes until the garlic’s no longer raw and the spices smell like something people would pay for.
Step 3: Bring it all together
Dump the potatoes back in. Mix it all like you mean it. Cook for another 5 minutes to marry the flavors and re-crisp the potatoes a little. Taste. Adjust salt. If it’s flat — you probably need more paprika or pepper.
Step 4: Finish and serve
Kill the heat. Toss in chopped parsley or green onion. Serve right from the skillet like a civilized animal. Bonus points if you have crusty bread to mop up the oil and browned bits.
Nutrition (per serving, ~4 servings)
| Component | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 22 g |
| Carbohydrates | 35 g |
| Sugars | 3 g |
| Fat | 28 g |
| Saturated Fat | 9 g |
| Fiber | 4 g |
| Sodium | 450 mg |
Tips from the cook
- Want it smoky? Use hot smoked paprika or add a splash of chipotle sauce.
- No pork? Ground beef works, but you’ll lose that savory fat. Add a spoon of butter to make up for it.
- Throw a fried egg on top and call it breakfast. Or brunch. Or “screw it, I’m hungry.”
FAQ – Pork and Potato Skillet with Paprika and Herbs
Why are my potatoes coming out mushy instead of crispy?
Because your pan wasn’t hot enough, or you covered the skillet. Potatoes need space, oil, and patience. Don’t overcrowd the pan, and don’t stir constantly — let them sit and brown.
Can I use boiled potatoes instead of raw ones?
Yes, if you’re short on time. Just make sure to crisp them up properly in the skillet before mixing with the pork. Boiled potatoes can get too soft if you don’t sear them hard enough.
What can I use instead of paprika?
If you don’t have paprika, try a pinch of cumin, smoked salt, or even curry powder for a twist. It won’t be the same flavor, but it’ll still carry weight.
How long does the finished dish last in the fridge?
Up to 3 days in an airtight container. Reheat it in a pan for best texture. Microwave is fine too, but the crispiness is gone.
Can I add cheese?
Hell yes. Sprinkle grated cheddar, parmesan, or any good melting cheese on top at the end, and either cover the skillet or broil it for a minute or two. Don’t overdo it or you’ll drown the flavor.
My pork released too much liquid — what went wrong?
You probably didn’t let it brown properly. Crank up the heat and don’t stir right away. If it’s already swimming, just cook it down — let the liquid evaporate until you’re back to flavor town.
Can I swap ground pork for diced meat?
You can, but it’ll take longer and it won’t be as smooth-textured. Use pork shoulder or neck, cut it small, and cook until golden. Worth it if you’ve got time.
The dish tastes bland — how do I fix it?
Most likely, you underseasoned the potatoes or skipped spices in the pork. Season in layers. Add a splash of vinegar or lemon juice at the end to wake everything up.
Is this dish kid-friendly?
Absolutely, as long as you skip the chili flakes. It’s simple, hearty, and easy to chew. Bonus: kids love potatoes and anything that smells like bacon.
What should I serve with it?
Honestly, it’s a full meal on its own. But if you want a side, go with something fresh: cucumber salad, sauerkraut, pickles, or even a fried egg on top.
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