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Skillet Pork, Rice & Spinach Hash with Yogurt

Prep 15 min Cook 20 min Difficulty 2/5

Skillet pork, rice, cabbage, spinach hash finished with yogurt — a quick, one-pan weeknight solution.

Why this recipe works

This Skillet Pork, Rice & Spinach Hash with Yogurt is a quick, one-pan meal that folds shredded pork, cabbage, spinach, and rice into a savory hash. It’s practical for using leftovers and makes a satisfying weeknight dinner.

Search intent: One-pan pork and rice hash recipe
  • pork and rice hash
  • one-pan dinner
  • leftover pork recipe
  • spinach and cabbage
  • greek yogurt topping
  • weeknight skillet meal
  • crispy rice hash
  • easy protein dinner

Key takeaways

One-pan skillet with base protein and veggies
Crisped edges add texture without extra oil
Finish with yogurt for tangy creaminess

Recipe guide

This Skillet Pork, Rice & Spinach Hash with Yogurt is a quick, one-pan meal that folds shredded pork, cabbage, spinach, and rice into a savory hash. It’s practical for using leftovers and makes a satisfying weeknight dinner.

A quick, tasty hash you can make in one skillet.

  • One-pan skillet with base protein and veggies
  • Crisped edges add texture without extra oil
  • Finish with yogurt for tangy creaminess

Overview and purpose

A practical, one-pan hash that reheats well. Uses leftovers (rice and pork) and fills with cabbage and spinach for fiber and moisture.

What you’ll need

Shredded pork, shredded cabbage, thawed spinach, cooked white rice, margarine, Greek yogurt, salt and pepper. Optional: lemon or hot sauce for brightness.

Steps at a glance

1) Melt margarine and brown pork. 2) Sauté cabbage 3–4 minutes. 3) Stir in spinach; cook 2 minutes. 4) Add rice; heat and crisp edges 4–5 minutes. 5) Season and plate; top with yogurt.

Ingredients

  • 2 cup cooked white rice
  • 2 cup shredded cooked pork (removed from ribs/bones)
  • 2 cup shredded cabbage
  • 1 cup frozen spinach (thawed and drained)
  • 2 tablespoon margarine (Olivani)
  • 3 tablespoon Greek/protein yogurt (Anchor)
  • salt and pepper to taste

Instructions

  1. Heat a large skillet over medium heat and add margarine to melt.
  2. Add shredded pork and cook, stirring, until lightly browned and heated through.
  3. Add shredded cabbage to the skillet and sauté until it begins to soften, about 3–4 minutes.
  4. Stir in the drained spinach and cook until excess moisture evaporates, about 2 minutes.
  5. Add the cooked rice and toss to combine with the pork and vegetables, breaking up any clumps.
  6. Season with salt and pepper to taste and continue to cook, pressing the mixture lightly so edges crisp, about 4–5 minutes.
  7. Taste and adjust seasoning as needed.
  8. Remove from heat and divide onto plates.
  9. Top each serving with a dollop of Greek yogurt before serving.

FAQs

Can I substitute ingredients based on what I have? Yes. Swap in cooked chicken or turkey, or use kale or spinach if cabbage isn’t available.
How can I reduce the fat? Use a small amount of olive oil or reduce margarine; drain excess moisture from spinach well.
What should I serve with this hash? Pair with a simple green salad or a side of avocado slices for balance.