When you’re looking for a simple one-dish meal, hash is always a great option. Simply combine potatoes with the meat of your choice and flavor as desired. It’s one-pan comfort food.

Curried pork and apple hash: Cubed pork loin is tossed with tart apple bits, potatoes, onion and bacon. A little curry powder adds a layer of richness, balancing the sweetness of the apple.

Smoked salmon hash: Combine cold-smoked salmon with butter-crisped Yukon Gold potatoes, red onion, capers, fresh herbs and hints of horseradish and mustard, and serve alongside tangy creme fraiche.

Autumn vegetable hash: This vegetarian dish combines parsnips, sweet potato, turnips, Brussels sprouts and more for a colorful hash rich with flavor. The recipe also includes mushrooms, which may not be suitable for individuals particularly sensitive to gluten; the mushrooms can be omitted if desired.

You can find the recipes below.

For more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight! page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

CURRIED PORK AND APPLE HASH

Total time: 50 minutes | Serves 6

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

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

1. In 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.

2. Add 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.

3. Uncover 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.

4. Uncover 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.

Each serving: 308 calories; 18 grams protein; 21 grams carbohydrates; 3 grams fiber; 17 grams fat; 6 grams saturated fat; 62 mg. cholesterol; 8 grams sugar; 214 mg. sodium.

SMOKED SALMON HASH

Total time: 50 minutes | Serves 6

5 tablespoons unsalted butter, divided
1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
1 red onion, minced
3/4 pound cold-smoked salmon, flaked into 1/2-inch chunks
1/2 cup heavy cream
1 tablespoon prepared horseradish
1 teaspoon coarse-grain mustard
1 garlic clove, finely chopped
1 tablespoon finely chopped fresh dill
Salt and pepper
1/4 cup capers, drained
1/4 cup creme fraiche
Lemon juice, to taste
2 tablespoons chopped chives

1. Heat 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add potatoes to skillet and cook for 8 minutes, stirring only once or twice, until browned and beginning to crisp.

2. Add the remaining tablespoon butter to the skillet along with the onions. Cook the onions, stirring occasionally, until they have softened, about 10 minutes. Add the salmon, cream, horseradish, mustard, garlic and dill to the skillet, as well as salt and pepper to taste. Stir gently to combine.

3. Continue cooking the mixture over medium-high heat for another 10 minutes, turning the hash in parts every few minutes and loosening any crusty bits, until potatoes are well browned. Stir in the capers.

4. In a small bowl, combine creme fraiche and lemon juice to taste. Remove the hash from heat. Serve with a spoonful of creme fraiche and garnished with chopped chives.

Each serving: 354 calories; 11 grams protein; 24 grams carbohydrates; 3 grams fiber; 23 grams fat; 14 grams saturated fat; 84 mg. cholesterol; 2 grams sugar; 510 mg. sodium.

AUTUMN VEGETABLE HASH

Total time: 1 hour | Serves 6

Note: Goose and duck fat can be found at select well-stocked markets as well as at many gourmet markets and cooking supply stores.

2 tablespoons goose or duck fat, or butter
1 onion, cut into 1/2-inch cubes
2 cloves garlic, minced
1 sweet potato, peeled and cut into 1/2-inch cubes
1/2 pound parsnips (about 2), peeled and cut into 1/2-inch cubes
1/2 pound turnips (about 1), peeled and cut into 1/2-inch cubes
1/2 pound Brussels sprouts, quartered
1/2 pound assorted mushrooms
1 teaspoon dried sage
1 tablespoon mustard powder
Salt and pepper
1 pound beets (about 6 small), roasted, peeled and cut into 1/2-inch cubes
2 tablespoons cream

1. In a large skillet over medium heat, melt the goose fat. Add the onions and garlic to the skillet and cook, stirring occasionally, until the onions are softened and have begun to turn golden, about 5 minutes.

2. Stir in the sweet potatoes, spreading them out so they’re spaced in an even layer in the pan. (The more of their surface area that is in contact with the pan, the more the potatoes will brown and crisp.) Cover the skillet and cook the potatoes for a few minutes, without stirring, then give them a quick toss around the skillet, scraping up any crusty bits that have formed. Stir in the parsnips and turnips, then re-cover the skillet and continue to cook until all the potatoes are browned and crunchy at the edges and the parsnips and turnips are fork tender and slightly golden, about 10 minutes.

3. Add the Brussels sprouts and mushrooms to the skillet, along with the sage and mustard powder. Season to taste with salt and pepper and give the hash a quick stir. Cook, covered, an additional 5 minutes, then turn the hash in portions, scraping the crispy bits from the bottom of the pan and mixing them into the hash.

4. Stir the beets into the hash, cover, and cook an additional few minutes to marry the flavors. Drizzle in cream, stirring and scraping up the rest of the browned bits from the bottom of the pan as you go. Season once more with salt and pepper to taste, and serve.

Each serving: 184 calories; 6 grams protein; 27 grams carbohydrates; 6 grams fiber; 7 grams fat; 3 grams saturated fat; 11 mg. cholesterol; 13 grams sugar; 101 mg. sodium.