Classic Diner Hog Pogs

These Classic Diner Hog Pogs are old-school comfort food at its best—crispy on the outside, juicy on the inside, and packed with savory breakfast flavor. Often served alongside eggs, hash browns, or tucked into a biscuit, hog pogs are simple pork patties made the way diners have done it for generations.

Ingredients

• 1 lb (450 g) ground pork (80/20 works best for juiciness)
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 tsp dried sage
• ½ tsp dried thyme
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika
• 1 tbsp all-purpose flour (helps bind and keep them tender)
• 2 tbsp cold water or milk
• 1 tbsp vegetable oil or butter, for cooking

Instructions

1. Prepare the mixture
   In a large bowl, add the ground pork and sprinkle evenly with salt, black pepper, sage, thyme, garlic powder, onion powder, and paprika. Add the flour and pour in the cold water (or milk). Using clean hands, gently mix everything together just until combined—avoid overmixing, as this can make the patties tough.
2. Shape the hog pogs
   Divide the mixture into equal portions (about ¼ cup each). Roll lightly into balls, then flatten into round patties about ½ inch thick. Press a small dimple in the center of each patty with your thumb to help them cook evenly and prevent puffing.
3. Heat the skillet
   Place a heavy skillet or griddle over medium heat and add the oil or butter. Allow it to heat until shimmering but not smoking—this ensures a good diner-style crust.
4. Cook the patties
   Lay the hog pogs into the skillet without crowding. Cook for 4–5 minutes on the first side, until nicely browned. Flip carefully and cook another 4–5 minutes on the second side, until fully cooked through and the internal temperature reaches 160°F (71°C).
5. Rest and serve
   Transfer the patties to a plate and let them rest for 2 minutes to retain their juices. Serve hot with eggs, toast, hash browns, or inside a breakfast sandwich for a true classic diner experience.

✨ Tip: For extra diner flavor, cook the hog pogs on a flat-top or cast-iron skillet and don’t wipe the pan between batches—the browned bits add incredible taste.