0 (0)

Mains, Quick and Easy

Curried pork and apple hash

Curried pork and apple hash
Anne Cusack / Los Angeles Times

Generally speaking, the world is composed of two breeds of eaters -- and most everyone knows their tribe. Ask yourself: Does your heart quicken at the sight of a stately crown roast or tenderloin marbled with fat as fine as ... Read more

Total time: 50 minutes | Serves 6
  • 4 ounces thick-cut bacon, roughly chopped
  • 1 large onion, cut into 1/2-inch dice
  • 3/4 pound (about 7) small red potatoes, unpeeled and sliced into 1/2-inch cubes
  • 3/4 pound (about 3) firm, tart apples, sliced into 1/2-inch cubes
  • 3/4 pound cooked pork loin, sliced into 1/2-inch cubes
  • 6 whole cloves
  • 1 teaspoon curry powder
  • Lemon juice, to taste
  • 1/4 cup whole milk
  • Salt and pepper

Step 1In a large skillet over medium heat, add the bacon. Cook the bacon until it begins to brown and crisp, rendering its fat, about 5 minutes, stirring occasionally. Scatter the onion into the skillet and stir to combine with the bacon. Cover the skillet and cook until the onion has softened and begun to caramelize, about 5 minutes.

Step 2Add cubed potatoes to the onion and bacon, spreading them out so they're spaced in an even layer in the pan. (The more surface area is in contact with the pan, the more the potatoes will brown and crisp.) Cover and cook the potatoes for a few minutes to soften, then give them a quick toss in the skillet. Re-cover the pan and continue to cook the potatoes until they are browned and crunchy at the edges, about 5 minutes.

Step 3Uncover the skillet and stir in the apples, pork, cloves, curry powder and lemon juice. Stir, taste and season to taste with salt and pepper. Re-cover the skillet and cook for 5 minutes without stirring. Uncover and stir, scraping the crispy bits from the bottom of the pan and mixing them into the hash, then re-cover and cook for another 5 minutes.

Step 4Uncover the pan and drizzle over the milk, stirring and scraping any browned bits from the pan and making a loose gravy that binds the hash. Taste and season again with salt and pepper before serving.

Note: Whole cloves are an important part of the flavor of this hash, but warn your guests to look out for them.


Classic grilled cheese
Classic grilled cheese

Beer zabaglione
Beer zabaglione

H-o-t hot boneless buffalo wings
H-o-t hot boneless buffalo wings

Zucchini-basil frittata
Zucchini-basil frittata

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Rex sole baked with mushrooms and cream
Mediterranean poached striped bass
Roast pork shoulder master recipe
Shrimp Club Sandwiches With Chipotle Mayonnaise