Asian Style Meat and Potatoes

Harry Potter and the Half-Blood Prince was amazing! I was really impressed by all of the effects and I thought it was surprisingly clever, funny, and a bit scary, especially for a PG movie. You should all go and see it if you haven’t yet! It beat The Dark Knight for biggest midnight opening (TDK made $18 million and HP made $20 million), so it’s got to be good (although it’s definitely no Dark Knight, don’t worry).

Either way, food! Kramer, my fiancee, is a meat and potatoes kind of guy (he especially loves potatoes). He now enjoys a great variety of foods now that we’ve been together for almost five years, but when we first started dating, he mostly ate spaghetti, ramen, potatoes, and corned beef hash with potatoes. That being said, even today, when he sees that I’m cooking with potatoes, he comes over into the kitchen to see what I’m up to. It’s pretty funny and very predictable. He was, however, a bit skeptical about the idea of Asian flavors going into a really simple ground pork and potato sort of hash. I had to tell him that I know what I’m doing and that he should “go watch TV or something.” When I handed him a bowl of this, he responded, “Great job on the potatoes!” and ate the whole bowl. The dish is just, as I said, ground pork and roasted potatoes tossed together with oyster sauce, soy sauce, sesame oil, and peanut oil, with leftover random chopped vegetables I had in my fridge. I think that this meal was a great success. It was simple and hearty, and the flavors are a bit of a surprise. The oyster sauce makes it a bit sweet, along with the sesame oil, while the soy sauce gives it saltiness (which are perfect for the potatoes) and a bit more depth. I promise this will be a crowd pleaser, and when you tell them there’s oyster sauce in it, it may surprise some people (Kramer was wary of it at first but now he loves it). Enjoy!

Asian Style Meat and Potatoes
The ingredients. I know there’s rice wine vinegar up there, but I didn’t end up using it. Same goes for the olive oil.

Asian Style Meat and Potatoes
Wash and dice your potatoes and toss them with sesame oil, peanut oil, salt, pepper, garlic powder, and red pepper flakes.

Asian Style Meat and Potatoes
Place them on a lined and or greased baking sheet and bake at 400 degrees F for 40-50 minutes, until the potatoes are golden and slightly crisp.

Asian Style Meat and Potatoes
Drizzle some peanut oil in a large skillet and heat it up.

Asian Style Meat and Potatoes
Cook the pork until no longer pink, and season with salt and white ground pepper.

Asian Style Meat and Potatoes
Add in the bell pepper, carrot, garlic, and onion, then add in the oyster sauce, soy sauce, and sesame oil. Cook for 5 minutes.

Asian Style Meat and Potatoes
Make sure your potatoes and nice and golden.

Asian Style Meat and Potatoes
Then add them to your pan and toss to coat.

Asian Style Meat and Potatoes

Asian Style Meat and Potatoes
Serves: 3
  • 5 medium potatoes, cubed
  • 3 teaspoons sesame oil
  • 1 teaspoon peanut oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon red pepper flakes
  • 1 pound ground pork
  • 1 bell pepper, sliced
  • ½ onion, diced
  • 3 cloves garlic, minced
  • 1 carrot, chopped
  • 2 teapoons white ground pepper
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  1. Preheat the oven to 400 degrees F. Wash and cube your potatoes and toss them in the sesame oil, peanut oil, salt, pepper, and red pepper flakes. Bake for 40-50 minutes, until they are crispy and golden.
  2. When the potatoes are almost done, begin to cook the pork over medium-high heat. Heat a drizzle of peanut oil in a large skillet and add the ground pork. Break it up with a wooden spoon as it cooks, and when it is no longer pink, add in your bell pepper, onion, carrot, and garlic. Cook for about 5 minutes, then add in the white pepper, oyster sauce, soy sauce, and sesame oil. Cook for another 5 minutes to allow the sauces to reduce a bit.
  3. When the meat is ready, take the potatoes and add them to the skillet. Toss to coat everything well and serve.
Adapted From


6 Responses

  1. Laura says:

    Looks and sounds tasty. I would probably have to omit the oyster sauce. The boy is allergic to all things seafood. : (

  2. ingrid says:

    I’m with Kramer on lovin’ the potato but I also love Asian flavors. I’m definitely giving this a try as I have some ground pork in the freezer. I just need to grab some oyster sauce.

  3. Jessica says:

    The Half-Blood Prince was pretty amazing, considering the rating. I was just so disappointed by some of the things they left out! :(

  4. ingrid says:

    Sydney you rock! I made this for dinner tonight. I cut the potatoes a little smaller to speed the baking time and doubled the soy & oyster sauces. The Twins and my nephew LOVED it! We all had two serves. Oh, and I added broccoli as my veggie instead of peppers and carrots.

  5. stevew says:

    I made this tonight (Sept 7). It was very good. Everyone liked it, and it is quite unique.

  6. sasha says:

    I tried, it was good. But I felt like the potatoes didn’t meld well with the rest of the meat and veggies, possibly because the potatoes being prepared separately from the rest of the dish. The potatoes were great individually. I think it would’ve tasted better if the potatoes were added before all the sauces were dropped but I don’t know how the texture of the potatoes would have turned out. Over all it reminded me of a dish I would eat as a kid :)

Leave a Reply

©2022 The Crepes of Wrath