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 love to cook fried potatoes in aromatic sunflower oil with bacon and onions. And, which is a must, serve with homemade.

Step-by-step recipe for fried potatoes

Ingredients (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 “slices.” 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.

Step 1: Prepare the beef.

Thaw the meat by leaving it in the sink at room temperature for a while. Afterwards, cut off excess fat, if any, and remove all films. Place a piece of beef on a cutting board and pound using a special mallet. This will soften tough meat. After thoroughly processing the beef with a hammer, cut it into thin strips.

Step 2: prepare the potatoes.

Wash and peel the vegetables, then rinse again. Cut the root vegetables into small pieces. Lay out disposable towels and place potato pieces on top of them to dry slightly. This will make them crispier and more appetizing.

Step 3: prepare the onion.

Peel the onion by simply removing it with a knife. Cut off the excess ends and cut the vegetable into small or medium-sized cubes, depending on your desire.

Step 4: fry potatoes and meat.

Heat oil in a large frying pan. Place pieces of beef in it, add salt and pepper and fry over high heat until a delicious crispy crust forms on all sides. This usually takes from 7 to 10 minutes. Then immediately transfer the meat to foil and wrap tightly. Thanks to the fact that the pieces are still hot, they will reach readiness. The main thing is that they are thin and the foil is tightly wrapped, without holes.
Meanwhile, place the potatoes and onions in a hot frying pan and reduce heat. Wait until the vegetables are fried on one side and carefully, carefully prying them with a spatula so as not to break them, turn them over and continue cooking until the potatoes are soft and golden brown on all sides. Don't forget to add salt and pepper to taste.
Add pieces of beef to almost finished potatoes and onions, fry everything together for 2-3 minutes. Then, reducing the heat to very low, you need to cover the pan with a lid and cook some more. 7-10 minutes. After this time, remove the pan from the stove and let the dish brew for another 5-10 minutes. This should be enough to cook the meat and potatoes until they are ready to serve.

Step 5: serve fried potatoes with meat.

Fried potatoes with meat are served immediately after cooking, complemented with various sauces to suit your taste. Also, don’t forget to offer a couple of pieces of fragrant bread with the dish. And in the summer you can season everything with fresh herbs or green onions with sour cream. In any case, you will get tender, juicy meat and aromatic, crispy potatoes.
Bon appetit!

To taste, you can add tomato paste, tomatoes or sour cream at the very end. But first, the sauces need to be diluted in a glass of warm water.

Use your favorite seasonings to cook meat and potatoes.

You can also use pork or chicken instead of beef, but it is not necessary to pound these types of meat.

What to cook with? You can cook stewed potatoes with meat in a saucepan (preferably with a thick bottom) on the stove, in pots in the oven or in a slow cooker - I cooked it in a saucepan.

Why fry if the dish is stewed? Regardless of the cooking method, the meat pieces must first be fried and then simmered until soft. This is where the secret of the juiciness of the dish lies. It is worth frying in a frying pan separately (first the meat over high heat, then the carrots and onions over medium heat until transparent), but you can also immediately in a thick-walled pan, adding one first and then adding the other. The taste will be interesting if you fry not only meat, but also potatoes (in lard, in vegetable oil or with the addition of butter). But this kind of roast has more calories.

With what meat? Any type of meat from fatty pork to diet rabbit is suitable for cooking. For those interested: before frying the meat, try marinating it in soft Dijon mustard - the taste will be even richer and richer.

Does the variety of potato matter? What other than potatoes? TO It is better to take uncooked potatoes with a moderate starch content. Vegetables go well with meat and potatoes - not only carrots and onions, but also sweet bell peppers, eggplants, and zucchini. Cabbage stewed with potatoes and meat is another classic dinner dish that is loved by many families.

What about seasonings? Pay attention to seasonings. Dried dill, bay leaf, thyme and black pepper are a classic combination that will enrich the flavor of the dish. A couple of cloves of garlic, added to the pan at the final stage, will add piquancy and spiciness.

What's the best sauce? As for the sauce, tomato or pureed tomatoes work great. You can add a spoonful of sour cream to the tomatoes for tenderness, and replace the water with broth for greater richness. Adjust the amount of gravy at your discretion. If you like to soak the “yushka” with bread, increase the amount of liquid.

Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 6 servings

Ingredients

• pork – 500 g
• large onion – 1 pc.
• carrots – 1 pc.
• potatoes – 1 kg
• vegetable oil – 2 tbsp. l.
• bay leaf – 1 pc.
• black peppercorns – 4 pcs.
• thyme – 2 chips.
• salt - to taste
• water – 500 ml
• tomato paste – 1 tbsp. l.
• garlic – 2 teeth.
• dried or fresh dill - 1 tsp.

How to properly stew potatoes with meat

I washed the pork, dried it with paper towels and cut it into medium pieces - 4x4 cm. I put them in a very hot dry frying pan (if the meat is lean, without fat, you can add oil).

I fried it over high heat, always without a lid, so that the meat would quickly become crusty on all sides. This way we will “seal” all the juices inside each piece; they will be retained inside during stewing, which means the pork will turn out juicy and soft. At the very end of cooking, I sprinkled the fried meat with salt, pepper and dried thyme, warmed it for a few seconds to release the aroma of the spices, and then transferred it to a saucepan for stewing.

In the same frying pan where the pork was cooked, I fried onions and carrots, cut into medium cubes. As soon as the vegetables were browned, I put them in the pan with the fried meat.

I poured about half a liter of water into the frying pan, added a little salt, a bay leaf and a couple of peppercorns, and boiled it.

Pour the resulting boiling broth over the contents of the pan - the liquid should completely cover the meat. I put it on the fire and simmered for 30-40 minutes until the pork became soft. The heat should be medium, the lid half open. At the end, I added a spoonful of tomato paste and let it boil until it dissolved.

Peeled the potatoes and cut them into medium slices. Placed it in a saucepan and simmered for another 20 minutes over low heat, covered. There should be enough liquid so that the potatoes slightly protrude above it (if you fill it completely, the dish will turn out to be too liquid). If necessary, you can add a little boiling water.

At the very end of cooking, when the potatoes had already reached condition, I added dill and a couple of cloves of garlic, chopped with a knife.

Immediately removed from heat, stirred gently and let stand covered for 10 minutes. If you boil the garlic, its taste will be less pronounced, otherwise it will steam slightly and will have a pleasant crunch, and the aroma will be simply fabulous!

The dish is best served hot. Potatoes cooked in a pan, stewed with meat, are very tasty, aromatic and juicy. The serving can be supplemented with sauerkraut and pickles; cucumbers are especially good.

One of my signature recipes is fried potatoes with meat in a frying pan. I can’t imagine a tastier and more satisfying dish. Fresh meat and crispy potatoes that just melt in your mouth. And most importantly, it cooks very quickly and without any effort. It is better to use a cast iron frying pan with a thick bottom. Some people fry the meat separately from the potatoes, and when the ingredients are ready, mix them together. But I won’t do it this way, I’ll fry everything in one bowl and teach you how to do it. After all, during cooking, all the ingredients interact with each other, their tastes and aromas intertwine, creating that one and only, and most importantly, memorable combination.

It’s very quick and easy to prepare, even a schoolboy can do it. I specially provide you with a step-by-step recipe with photos, everything was prepared at home, by an ordinary housewife.

It doesn’t matter what kind of meat you use, pork, veal or chicken, the main thing is that it is fresh and of good quality.

Fried potatoes with meat in a frying pan

Simple, easy, tasty and affordable.

Ingredients:

• Pork pulp – 200 g;
• Potatoes – 0.5 kg;
• Onion – 1 piece;
• Salt – 1 tsp.
• Ground black pepper – 2 pinches.

Step-by-step recipe with photos

Cut the pork flesh into oblong pieces, about half a centimeter thick. Add salt, pepper, mix.

To prepare this dish, you can use chicken or beef.

Heat a frying pan, add a little vegetable oil and lay out the meat, fry a little on all sides. Time-wise - about a few minutes on each side.

Peel the potatoes, wash and cut into strips. Place in the frying pan with the meat and continue cooking, no need to cover with a lid.

5 minutes after starting to cook the potatoes, add the onions cut into half rings or cubes.

Continue to simmer until the meat and vegetables are cooked. During the entire period that the dish will be on the fire, it needs to be stirred only 3-4 times, otherwise the contents will turn into porridge.

You need to add salt when you remove the dish from the stove or already in a plate on the dining table. By the way, this is one of the few dishes that doesn’t like waiting. After cooking, serve immediately and invite the family over for dinner. After all, fried potatoes with meat in a frying pan are delicious when they are piping hot.

Fried potatoes with meat and onions, cooked in a frying pan, can be served as a main course around which the rest of the menu is formed. If this is an everyday lunch, dinner, or even a small holiday, you can do without a meat dish, although there is little meat in the potatoes themselves.

The highlight of the recipe is a large amount of onions. During cooking, it is not fried, but rather caramelized and, in addition to the pleasant appetizing aroma that the onion gives to the dish, the onion rings themselves are very tasty.

Ingredients:

• 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 medium thickness rings or half rings.

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.