How to fry meat and potatoes without disturbing. Potatoes fried in a frying pan

Delicious potatoes fried in a frying pan with the addition of pork and onions are a guarantee of a hearty and luxurious home-cooked dinner. For many, this dish is so familiar that it has already become “on duty” and a frequent part of the home menu.

A culinary technique called “frying” is the thermal treatment of products, usually using heated fat, although it can be done without fat at all, for example, with infrared heating. The formation of a special crust on the surface of fried foods prevents leakage and loss of valuable internal “juice,” especially in meat, which makes fried foods very juicy. Typically, when frying in a pan, up to 10% fat is used in relation to the total weight of the product.

Fried potatoes are a dish spread all over the world. Since potatoes came from the New World to Europe, gradually, fried potatoes have become almost an international dish. Potatoes for frying are cut in dozens of ways. You can find slices, slices, strips, cubes, or even just grated potatoes.

Fried potatoes absorb oil very actively, so it is usually recommended to add it. We don’t do that; there’s no need to add extra calories to the dish. Roasted potatoes cook well with just a little oil.

In French cuisine, a popular version of pan-fried potatoes is pomme de terre rissolee. It is considered a "classic". With this option, the potatoes are cut into “wedges” and cooked with vegetable oil in a saucepan or frying pan, often with the addition of onions and mushrooms, sometimes with bacon.

Our potatoes are cooked over fairly high heat and without a lid. To ensure that the dish is evenly fried and does not burn, it is necessary to mix all the ingredients quite often and intensively. In addition, we like to cook fried potatoes in aromatic sunflower oil with bacon and onions. And, which is a must, serve with.

Step-by-step recipe for fried potatoes

Ingredients for fried potatoes (2 servings)

• Potatoes 600 gr
• Pork belly 250 gr
• Onion 1 piece
• Vegetable oil 3 tbsp. l.
• Salt, black pepper, savory Taste

1. Fried potatoes are a simple and very common dish. It is not the largest potatoes that are best suited for frying - it is convenient to cut them into equal slices that are easily fried. It so happens that at home we prefer to fry white or yellowish potatoes, while many people like “pink” varieties. A matter of taste, I would say.

   Potatoes and onions for frying

2. When I was little, my grandmother in the village mainly cooked potatoes with lard. Frankly, I don’t really like this version of this dish, it’s very high in calories and a little “hard” on the stomach, although tasty. I prefer to fry the potatoes in vegetable oil, and, of course, with onions.
3. As a nice meat bonus to fried potatoes in a frying pan, I suggest adding a little pork belly to the dish, which is not the fattest one. You can always buy low-fat brisket in a supermarket or at a butcher's market.

   Sliced ​​pork belly

4. Peel the potatoes. By the way, a very exciting activity. Wash under cold running water. Drain the water and allow excess water to drain from the peeled potatoes. Using a sharp knife, cut each potato into narrow wedges. Ideally, for frying, you need to get pieces the size and shape of slices of a peeled medium-sized orange. By the way, many people prefer to fry potatoes in fairly coarsely chopped pieces, and there are those who fry very finely chopped and even grated potatoes.
5. Place the chopped potatoes in a deep bowl. Sprinkle the potatoes with salt and freshly ground black pepper. Add 1-2 pinches - a very aromatic spice, excellent. Fried potatoes with savory
   It turns out aromatic and tasty. Thoroughly mix the potatoes with the spices and leave while the pork is fried.

   Chop the peeled potatoes and mix with spices

6. Heat vegetable oil in a deep frying pan. I remember that in the village they always used aromatic and fresh sunflower seed oil, the taste of which added a special charm to potatoes fried in a frying pan. Cut the pork belly into strips and place in hot oil.

   Cut the pork belly into strips and place in hot oil.

7. An important point: the potatoes are fried without a lid and over fairly high heat, much higher than average. This is important because some ingredients in the dish may burn while others are still raw.
8. Considering that the brisket is not the fattest, add very little pork fat to the dish, it simply won’t render out. Fry the pork until lightly browned, stirring occasionally.

   Fry the pork until lightly browned, stirring occasionally

9. When the brisket is lightly browned, add all the prepared and chopped potatoes with spices. Mix thoroughly with a wooden spatula until the potato pieces are coated with vegetable oil. Fry the potatoes and pork, stirring frequently with a spatula. It is necessary that, firstly, the potatoes are fried and not stewed, and secondly, in no case are they burnt.

   Add prepared potatoes with spices to the fried pork

10. Peel the onion and cut into large strips. It is important to “catch” the moment when you need to add the onion. Using the tip of a knife, periodically pierce the largest pieces of the potato, and once the knife can easily pass through the potatoes, immediately add the onion. The degree of readiness of the potatoes, as one friend says, “is literally just a few minutes away.” Let's just say that the onion will have time to fry in 5-6 minutes, and this is the time you should use to ensure the fried potatoes are ready.

    Add onion and fry until fully cooked

11. Continue to fry the potatoes, pork and onions, stirring frequently to ensure the dish does not burn and cooks evenly. During frying, the potatoes change color, become ruddy, with traces of frying. The onion cooks quickly and, remarkably, becomes a little sweet. This circumstance greatly improves the taste of the dish.
12. As soon as the onions are ready, the potatoes are also completely ready. The total frying time for all ingredients is more than 30 minutes, and then as desired and to taste.
13. Potatoes are served exclusively hot. When cooled, any fried potato loses its flavor and becomes hard and dry.

What could be tastier than fried potatoes? Well, if only it is cooked with meat, lard or mushrooms. We suggest sticking with the first option for now and delighting your family with an amazing dinner - fried potatoes with meat in a frying pan.

At first glance, it seems that there is nothing simpler than frying potatoes with meat and onions, but there are many nuances that you must know and follow. Much depends on the choice of dishes. You will never get delicious, crispy potatoes in a thin-bottomed frying pan. The ideal option is a heavy cast iron frying pan. And don’t forget that the dishes should have high sides so that when stirring the potatoes do not scatter all over the stove.

Ingredients

• potatoes (medium size) – 3-4 pcs.;
• meat (pork) – 300-400 g;
• large onion – 1 pc.;
• vegetable oil – 5 tbsp. l.;
• salt and ground pepper - to your taste.

How to cook delicious fried potatoes with meat in a frying pan

First you need to fry the meat. Pork with small streaks of fat is best. Please note that the meat pieces should be fried, not stewed. Therefore, pour vegetable oil into the frying pan (you can use some kind of animal fat, such as lard or lard) and heat it well. Rinse the meat thoroughly in advance, cut into pieces of arbitrary size and dry with a paper towel. If the pork remains wet, then when transferring it to the pan, the oil will splatter heavily.

Now place the meat pieces in a frying pan and fry over maximum heat until golden brown. Stir the meat so that it does not burn. When the pork is browned on all sides, the heat can be reduced to medium. Continue frying for another 10 minutes, at the very end add salt and pepper to your taste.

While the meat is roasting, peel, wash and chop the onion. If you like your fried potatoes to have a lot of onions, then use more of them than indicated in the recipe. Cut as desired - into half rings or cubes. Add the onion to the meat, stir and fry everything together until the onion pieces are transparent. At this time, it is better not to go anywhere and stay near the frying pan, as the onions can burn in one moment.

Now the most important thing is the potatoes. It needs to be cleaned, washed and cut into strips before you start working with meat, otherwise you may not have time later. To get the perfect crispy potato strips, dry them on a towel before frying, and place them dry in a frying pan with the meat. If there is not enough oil or fat, add more and wait until it warms up. Dip potatoes only in hot fat.

Fry the potatoes and meat for the first 7 minutes over high heat, then reduce to medium. Continue frying until done, it is not possible to indicate the exact time here, it all depends on the type of potato and the size of the cut strips (approximately 15-20 minutes).

To prevent the potatoes from falling apart, add salt and pepper at the very end.

Place the hot, steaming, aromatic potatoes and meat straight from the frying pan onto plates. It will be especially tasty if you serve it with homemade pickles - pickled cucumbers or tomatoes, sauerkraut,

Cooking tips

• It is very important to not just wash the potatoes before cooking, but to soak them already sliced ​​for 10-15 minutes in cold water. The more starch removed from it, the tastier it will turn out. But don’t forget to dry it before putting it in the pan.
• You can also fry potatoes with mushrooms or bacon.
• Do not cover the potatoes in the frying pan with a lid for the first 7-8 minutes, otherwise they will steam.

• 4-5 pieces of large potatoes.
• 2 large onions.
• 100-150 grams of moderately fatty pork.
• vegetable oil, salt, bay leaf, pepper.
• 100 grams of hard cheese, optional.

How to cook fried potatoes with meat:

If you have two frying pans and two free places on the stove, you can cook meat and potatoes in parallel. If not, start cooking with meat. Cut it into thin slices, trimming off excess fat (thin layers of fat can be left). In heated vegetable oil, fry these pieces of meat until crusty on both sides.

Cut the peeled potatoes into slices and dry them from water.

Place the potatoes in the frying pan with the meat and fry until crisp, stirring several times so that as many potato slices as possible are fried, but do not bring them to full readiness. Meanwhile, cut the peeled onion into rings or half rings of medium thickness.

Place onions on top of potatoes. Salt and pepper the contents of the frying pan, add one bay leaf (optional), cover with a lid and continue cooking over medium heat until the onions and potatoes are fully cooked. At the end of cooking, you can put grated cheese on top and cover the pan with a lid for another couple of minutes so that the cheese melts. With cheese, the dish tastes even better and looks more festive.

Fried potatoes with meat are ready.

Bon appetit!!!

With meat it turns out to be high in calories, everyone still loves it and cooks it. It is also worth noting that such a dish can be made from pork, beef, chicken, etc.

Fried potatoes with pork: necessary ingredients

• large bulbs - two pieces;
• young potatoes - four large tubers;
• olive or sunflower oil - six large spoons;
• lean pork - five hundred grams;
• fresh carrots - three or four small pieces;
• table salt - one third of a dessert spoon;
• ground pepper - two pinches;
• fresh greens - a small bunch.

Fried potatoes with meat: processing of main ingredients

The purchased pork should be washed and cut into small pieces. Potatoes, onions and fresh carrots need to be peeled and then chopped into strips or cubes. It is also necessary to rinse fresh herbs in cool water. After this, you should proceed to the actual preparation of the dish.

Fried potatoes with meat: heat treatment

Since pork takes much longer to cook than new potatoes, it is advisable to fry it in a frying pan before adding all the vegetables. Thus, finely chopped meat should be placed in a saucepan, seasoned with olive or sunflower oil (based on your desires), pepper and salt, and then put on medium heat, stirring occasionally. After twenty minutes, it is recommended to add chopped onions and carrots to the fried pork, then cook them for about a quarter of an hour. Next, add shredded potatoes to the meat and vegetables, which should be lightly peppered and salted. Stirring occasionally, it is advisable to fry such a dish over medium heat for about another twenty-five minutes. Before turning off the gas stove, potatoes and pork need to be generously sprinkled with chopped herbs.

Fried potatoes with chicken: necessary ingredients

• small bulbs - two or three pieces;
• young potatoes - four to five large tubers;
• vegetable oil - five large spoons;
• chicken (you can just use ham) - six hundred grams;
• fresh carrots - three or four small pieces;
• table salt - 2/3 of a dessert spoon;
• ground pepper - one or two pinches;
• fresh greens - a small bunch.

Fried potatoes with chicken: processing of main ingredients

Chicken legs should be washed, skinned, and then chopped into small pieces along with bones and cartilage. All vegetables also need to be rinsed in water, peeled and chopped into strips or thin slices. Fresh greens can be chopped with a knife or simply torn with your hands.

Heat treatment of the dish

Potatoes and chicken are prepared in a saucepan using the same technology as in the previous recipe. However, you should fry the hams in sunflower oil not for twenty minutes, but for ten.

Proper serving for lunch

It is advisable to serve fried potatoes with pork or chicken only hot. You can also offer guests an additional glass of fresh milk.

In fact, you can put absolutely any meat in this dish, the main thing is to cut it and cook it correctly. If you use tenderloin or cue ball, it is better to cut it into large pieces. Chop the shoulder or back into thin strips, as you would for beef stroganoff.

Fried potatoes with meat in a frying pan are very aromatic, with an appetizing golden crust. I recommend serving cooked potatoes with a light vegetable salad, sauerkraut, pickled tomatoes or tomato juice.

Ingredients:

• 600 g potatoes
• 200 g pork
• 1 onion
• 1-2 cloves of garlic
• salt and ground black pepper to taste
• 0.5 tsp. seasonings for potatoes
• 75 ml vegetable oil
• 2-3 sprigs of fresh parsley

Fried potatoes with meat in a frying pan: recipe with photos

Wash the pork pulp and dry it with paper napkins. Cut the meat into small pieces.

Place the pieces of pork in a frying pan with heated vegetable oil. Stirring, fry the meat until golden brown.

Wash the potato tubers, peel them and cut them into strips of the same size, as required by the recipe for fried potatoes with meat in a frying pan.

Add the prepared potatoes to the pan with the pork.

Stir and continue frying the ingredients together over medium heat. There is no need to cover the pan with a lid so that the delicious fried potatoes with meat turn out golden and do not turn into porridge.

After 5-7 minutes, add onions, cut into thin half rings, to the potatoes. Continue cooking the ingredients together, stirring them occasionally with a spatula so they cook evenly.

5 minutes before the end of cooking, add garlic cloves passed through a press to the potatoes.

Salt the potatoes, add ground black pepper and a mixture of spices for flavor.