Childhood Favourite: One Pan Potato & Meat Stir-fry
This Potato & Minced Meat stir fry is a treasure from my childhood. Growing up, dinner was always a bit of a surprise since I wasn't in charge of meal planning, but whenever this dish appeared on our family table, my eyes would light up with excitement!
There’s something about this simple combination would have me reaching for seconds (and sometimes thirds!) without fail. I hope some of you hold the same nostalgic memory around this dish❤️ Now you can recreate that experience yourself at home!
My Personal Spin on a Childhood Favorite
While staying true to the essence of this nostalgic dish, I've made a few adjustments to suit my eating preferences:
I opt for minced chicken instead of the traditional minced pork for higher protein content and less fat. The lighter flavour of chicken is something I've grown to prefer in this particular dish.
I'm intentional about the meat-to-potato ratio, favouring more protein and slightly fewer potatoes. Since this dish is perfect served over rice (the absolute best way to enjoy it!), balancing the carbohydrates while still getting those essential vitamins from potatoes makes for a more well-rounded meal.
Unlike the traditional method where potatoes are stewed until very soft, I add a searing step. This gives the potatoes a slightly crisp exterior while maintaining some bite — not mushy, just slightly tender. This extra step adds another dimension of flavour through the caramelisation that happens during searing.
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 2-3
Ingredients
400g minced chicken (or pork if preferred)
4-5 small/medium potatoes, skinned and cubed
Salt for par-cooked potatoes (optional)
2 cloves of garlic, doesn’t matter how it’s cut
1.5 tsp dark soy sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
Drizzle of sesame oil
1-2 tsp sugar
Garnish: spring onions, coriander, and/ or fresh cut chillies
Method
Begin by preparing your potatoes - peel and cut them into even cubes.
Heat a large pan or wok over medium-high heat. Add 1-2 tablespoons of neutral oil and add the potato cubes.
Sear the potatoes, turning occasionally until they are just cooked through but still have a slight bite to them (about 5-7 minutes). I like making sure that at least one side is slightly golden brown:) Season with an even sprinkle of salt, then set aside.
Using the same pan (no need to wash), add a little more oil if needed and sauté the minced garlic until fragrant, about 30 seconds.
Add the minced chicken to the pan and let it brown, breaking it apart with your spatula. Allow it to cook through completely.
As the chicken cooks, its juices will start to seep out. Turn up the heat slightly and continue cooking until all the liquid has evaporated and the chicken starts to become just slightly crispy.
Lower the heat to medium and add the dark soy sauce, oyster sauce, light soy sauce, sugar, and a drizzle of sesame oil. Stir to coat the chicken evenly.
Add the par-cooked potatoes back into the pan and gently toss everything together until the potatoes are well-coated with the sauce. You can add a bit of water to help you with this process since the pan will be quite dry at this point.
Give it a taste and adjust seasoning if needed.
Transfer to a serving dish and garnish generously with chopped spring onions, fresh coriander, or sliced chillies.
Tip 1: Getting the potato texture just right
The key to this dish is achieving that perfect potato texture - tender but not mushy. I actually like mine with a bit of bite, but you can cook them longer if you prefer a softer texture. Just keep an eye on them during the initial cooking stage and test with a fork for your desired doneness. Remember you’ll be cooking them slightly more in the later steps which may contribute to them being more cooked.
Tip 2: Making it your own
This recipe is incredibly versatile - try using different minced meats like pork or beef for variety. You can also add vegetables like carrots or peas for added nutrition and colour! If you are adding carrots or peas, you can cook them together with the potatoes in Step 3, or after you sauté garlic in Step 4. Make sure the carrots are not too big or they will take too long to cook.
Tip 3: The importance of evaporating the meat juices
Don't rush the step where the minced meat juices cook off. This concentrates the flavour and prevents your final dish from becoming bland. That extra minute or two of patience creates a much more satisfying texture and taste in the finished dish. I like evenly spreading out the meat in the pan and leaving it to brown for 2 - 3 minutes before moving it around the pan again.
One Pan Potato & Meat Stir-fry
With just a handful of kitchen staples and under 30 minutes, you can recreate this nostalgic comfort food at home! Every time I make this dish, I'm reminded that some of the most meaningful foods aren't fancy or complicated — they're the ones that warm your heart instantly by bringing you back to childhood.
