Potatoes fried with meat and onions in a pan. Potatoes with meat in a pan - a tradition! The best recipes for fried potatoes with meat in a pan: with minced meat, sour cream, vegetables

Recently it has become very fashionable to talk about healthy eating, and one of the popular opinions on this matter is separate nutrition (due to the incompatibility of some products). For example, potatoes and meat are considered incompatible, and fried meat is probably considered poisonous. But, perhaps, “the devil is not as terrible as he is painted” and can you periodically allow yourself to indulge in such a dish?

400 grams selected pork chopped large pieces(2-3 cm thick), then put in a deep bowl, so that it is more convenient to mix later. Sprinkle the meat with salt, about half a teaspoon, and a pinch of pepper. We rub 1 head of peeled onion on a coarse grater and send it to a container with pork. We also put 1.5 tablespoons of mayonnaise there. We mix all the ingredients, and then we begin to rub the spices and mayonnaise into the meat with our hands. After you have reached a homogeneous state of the contents of the container, cover it with a lid and leave to marinate at room temperature for 15 minutes, and then for 2 hours we send it to the refrigerator.

While the pork is marinating, prepare the potatoes. 800-900g potatoes (about 7-8 medium-sized tubers), peeled and cut into strips. Pour vegetable oil into the pan so that the bottom closes, heat it up, and then spread the potatoes and cover the pan with a lid. After 5-7 minutes, put the pickled pork into the pan, mix, close the lid and continue frying. A few minutes later, salt and pepper the potatoes with meat. It is necessary to cook on medium heat, under a closed lid and stirring constantly. In this case, the dish will be well steamed and at the same time ruddy. Readiness is determined by taste, as soon as the meat and potatoes become soft, then it's time to turn off the stove and call the family to the table.

Highly tasty dish- fried To prepare it, take 3-4 or drumsticks and soak them for 10-15 minutes in marinade - mayonnaise, salt, pepper and 2 cloves of grated garlic. Peel 5-6 potatoes and cut into half rings 3-4 mm thick. First, put the chicken in a pan with heated sunflower oil and cover with a lid, and after 5-7 minutes after it, place the potatoes in the free areas of the pan and add a little salt. It will be necessary to cook in the same conditions as described in the previous recipe - over medium heat and under a closed lid, stirring occasionally. You can also turn the chicken during cooking so that it is well fried. Although you can do without it, it will still be very appetizing.

A dish "with meat" does not have to be cooked as a whole. Potatoes can be fried separately, especially if you want to bring them to a crispy state. Meat too - chops, cutlets, meatballs, steak, etc. There are a lot of recipes.

Undoubtedly, crispy fried potatoes with the meat of any animal or bird will be unforgettably tasty. In order for the potatoes to turn out with a golden crust, you should follow a few simple rules:

It is necessary to fry potatoes in well-heated vegetable oil;

Salt should be a few minutes before readiness;

Cook over high heat without covering the pan with a lid.

Imagine for a moment that you are children again, mom is cooking yours in the kitchen. favorite dish, and you are satisfied and happy waiting for her to call to the table.

Remembering such moments, it warms our hearts, because, as children, we did not think about how to fry potatoes with meat in a pan and where to get the products for cooking it. But we have matured and our children are already waiting for us to invite them to the table so that they also have pleasant memory from childhood - make the dish unforgettably delicious.

How to fry potatoes with meat in a pan

If not everything, then a lot depends on the variety of potatoes. Red and yellow potato varieties are best suited for frying. Their skin is thick and elastic (it is easy to cut it), but, most importantly, from the root crop of such varieties, the most delicious dish with crispy is obtained. potato crust. In a word, simply delicious!

Ingredients

• Potatoes - 500 g;
• Meat (beef, pork, lamb, turkey, etc. - to choose from) - 200 g (or to taste);
• Vegetable oil - 1-2 tablespoons;
• Butter (melted) - 1-2 tablespoons;
• Greens (parsley, dill) - to taste;
• Spices (thyme, bay leaf or any other spices) - to taste.

• We clean the root crops from the skin, wash them under running water, dry them with paper towels and cut into beautiful (medium-sized) straws.

So the potatoes will get rid of starch, and will not stick even with a small amount of oil!

• While we conjure over cutting and washing potatoes, the meat is cooked, absorbing the aromas of bay leaves and fragrant thyme, bathing, at the same time, in salted broth.

• We take out the meat from salted water, fry it until golden brown. If it is good to let the broth drain from the meat, and add adjika or a pinch of red pepper to the oil, then the result will exceed all your expectations.
• When the meat is browned - add to it raw potatoes. But do not rush to salt the products right away, we will do this a little later, it will be better for palatability dishes.

At this stage of frying potatoes with meat, you can add minced garlic or onion if you like. They will give your snack a pleasant smell and diversify its taste, making it more "rich" and saturated.

• We fry potatoes with meat under an open lid. If you cover the pan, the roots will soften and lose their taste significantly. During the frying process, do not forget to stir the fragrant ingredients with a wooden spatula.
• Finally, add your favorite spices, including salt, to the dish of fried potatoes with meat. Be sure to add fresh (chopped) herbs to the appetizer. The aroma will be such that the household will run to the table ahead of time.

Potatoes with meat should be served hot on a wide plate, on which are laid out fresh leaves lettuce. In addition to aesthetic pleasure, you will also benefit, as lettuce leaves will quickly absorb excess oil, and in return they will give the appetizer a unique flavor.

Potatoes with meat in a pan: cooking secrets

• To prepare a potato-meat dish, you can take any type of meat. Suitable lamb (ribs), pork, beef (brisket), turkey, etc. But do not forget that not only the taste and calorie content of the dish, but also the time of its preparation will depend on the type of meat. Some meats cook faster, others take longer, this is important to consider when cooking.
• Sometimes, potatoes are fried not in oil, but in lard. It turns out tasty, appetizing, but fatty. Therefore, if you do not want to “eat” extra kilocalories, then give up this idea, because the dish will turn out to be quite satisfying and nutritious anyway.
• When choosing for frying, we recommend using a combined type, i.e. combine creamy with vegetable refined. This combination will give the potatoes a crispy, but at the same time, juicy crust - it will be very tasty. Oil is mixed, as a rule, in equal proportions, but you can adjust them at your discretion.
• So that the meat and potatoes do not burn and are well fried, cook the dish in a cast-iron frying pan or in any other heat-resistant pan with a thick bottom and walls. As an exception, you can try frying potatoes with meat in a non-stick pan.

Now you know how to quickly and tasty fry meat in a pan with potatoes. Your whole family will be delighted with such an appetizer, so don't be surprised if your household demands "the continuation of the banquet."

Enjoy your meal!

A great option for a second course for lunch or a hearty dinner, especially when there is not enough meat, and besides, it is fatty. Crispy roasts turn out to be no less tasty than the meat itself, and due to the even distribution of small pieces of meat and roasts, it seems that there are many more of them, and the potatoes turn out to be much tastier. If you come across a piece of pork with such layers of fat that it is difficult to separate them from the meat, do not be discouraged - you can simply cut it into small thin strips, fry them well and fry the potatoes in the rendered fat. However, you should not abuse lard, because potatoes fried in pork fat turn out to be tasty, but heavy on the stomach. So, if there is not enough fat in the pan, just add sunflower oil.

To cook fried potatoes with meat (pork) and onions, you will need: 300 g of fatty pork, 1 kg of potatoes, 1 onion, sunflower oil (if necessary), salt and ground black pepper - to taste.

Cooking method fried potatoes with meat (pork) and onions. Wash the meat and cut off the fat from it. Cut the lard into thin sticks, put in a pan, greased vegetable oil, and fry it over medium heat, stirring occasionally, so that the fat is rendered, and the pieces of lard are browned and turned into roasts. Cut the rest of the meat into small pieces and place in the pan. Fry it so that each piece of meat is properly seized and covered with a golden crust. Add finely chopped onion, stir and continue frying. Salt after 3-4 minutes.

In the meantime, wash and peel the potatoes, cut them into semi-circles 5-7 mm thick and put them in the pan with the meat. If there is not enough melted fat in the pan, add a little sunflower oil, mix well, cover and fry over low heat until the potatoes are soft. Salt and pepper to taste, just remember that you have already salted the meat. Remove the lid, toss the potatoes with the meat and onions, and fry them for a few more minutes on a higher heat so that a golden crust forms on the potatoes too.

Serve fried potatoes with pork with brown bread and pickles and tomatoes. A salad of crispy sauerkraut with onions seasoned with sunflower oil will also be very out of place.

Enjoy your meal!

When you need to feed your family quickly and tasty, this recipe will help you. Potatoes with meat are a win-win option, but meat takes a long time, and minced meat can be fried in almost 15-20 minutes. You can buy ready-made minced meat on the way home from work or transfer it from the freezer to the refrigerator in the morning, then it will just defrost by the time you arrive. Buy minced meat in trusted places, best of all in specialized butcher shops, and not in random stalls, then you will be sure of its quality. Depending on the composition, a certain amount of fat may be present in the minced meat, which will be rendered, and so that the minced meat does not turn out to be too greasy and retain juiciness, during the frying process, not sunflower oil, but a little hot water can be added to it. Minced meat should be salted immediately after putting it in the pan, again for juiciness. You can change the ratio of potatoes and meat to your taste, but 3:1 is enough for a tasty and satisfying dinner. Do not forget to serve pickles or a salad of fresh vegetables with minced potatoes.

To make fried potatoes with minced meat, you will need: 1.5 kg of potatoes, 500-600 g of any minced meat, 2 onions, sunflower oil, salt and ground black pepper - to taste.

How to cook fried potatoes with minced meat. Peeled potatoes cut into small slices and put in a pan with well-heated sunflower oil. Toss to coat each potato slice with oil and fry over medium heat. Cut the onion into half rings and mix with potatoes 10-15 minutes after the start of frying. The frying time depends on the type of potato. You need to salt the potatoes at the end so that they do not fall apart.

In another frying pan, heat a little sunflower oil and put the minced meat in it. It takes 15-20 minutes to fry the minced meat, but in the process of frying it must be constantly broken and mixed with a spatula so that lumps do not form. Salt and pepper the minced meat to taste, if desired, you can add your favorite seasonings (coriander, rosemary, ground allspice etc.). If necessary, add a little sunflower oil, or you can add water so that the stuffing does not turn out too dry.

When the minced meat and potatoes are almost ready, cover the potatoes with an even layer of minced meat, cover and hold for another 5-6 minutes on low heat, then stir and serve.

Enjoy your meal!

Potatoes have always been the best side dish for the liver, but they were usually cooked separately. We will try to fry everything together so that the ingredients are properly saturated with the tastes and aromas of each other. These fried potatoes with liver can be prepared very quickly, especially if you choose potatoes that are quickly boiled soft. We remind you that you need to salt the dish at the end: the liver - because it becomes harder from salt, potatoes - because it can fall apart. In the recipe, among the seasonings, a mixture of “5 peppers” is indicated, but if you are going to feed a child with this dish, then let the adults themselves flavor the potatoes with the liver with a mixture of peppers in their plate.

To make fried potatoes with liver, you will need: 1 kg potatoes, 300 g chicken liver, 2 onions, 2 cloves of garlic, 2 tbsp. sour cream, 1 bunch of parsley, sunflower oil, salt and a mixture of "5 peppers" - to taste.

How to cook fried potatoes with liver. Prepare all the ingredients: peel the potatoes, onions and garlic; wash the liver and clean from the films. Next, chop everything: potatoes - medium cubes, onions - small, garlic and parsley finely chop, and the liver - into small pieces. Fry the onion in hot vegetable oil until golden brown, add the liver, stir and fry for about 5 minutes so that it seizes and changes color. Then put potato cubes to the liver, cover and simmer for 20 minutes over low heat. At the end of cooking, add finely chopped garlic and parsley, sour cream, salt to taste, mix and cook for another 5 minutes. Serve hot immediately.

Enjoy your meal!

Very often, when there is not enough time, we simply take out the potatoes or pasta left over from yesterday from the refrigerator, quickly heat them up and pour them with an egg. It turns out quite satisfying, but not too tasty. But what if you introduce one more ingredient - chicken and cook an excellent second or a delicious and satisfying dinner from these simple ingredients! Believe me, you will get a wonderful dish that everyone will definitely like. Thanks to eggs, such fried potatoes with chicken will turn out to be more tender and beautiful. It is best to use chicken breast fillet, but you can take other parts of the chicken, as long as it is the pulp. Chicken breast fillet, as you know, consists of two halves. In our recipe, we will take one half, but if there are more eaters, you can proportionally increase the amount of each ingredient.

To make Chicken and Egg Fried Potatoes, you will need: half chicken breast fillet (200-250 g), 600-700 g potatoes, 4 eggs, 1-2 tbsp. sour cream (optional), sunflower oil, salt to taste, herbs to taste.

How to cook fried potatoes with chicken and egg. chicken breast wash, wash the potatoes, peel and cut into strips or bars. Cut the chicken into small pieces or like beef stroganoff, that is, into long stripes (across the fibers) - it will turn out more interesting. Hot sunflower oil fry the chicken over a fairly high heat, stirring until it is golden brown, then salt, reduce the heat, cover and fry over low heat for about 10 minutes. After that, put the chopped potatoes dried on a kitchen towel, mix and fry everything together almost until readiness. At the very end, add salt to taste, increase the heat to medium and remove the lid so that the potatoes are browned.

While the potatoes and chicken are fried, beat the eggs in a bowl, lightly salt them and, if desired, add sour cream - then you will get potatoes, as it were, with a tender omelet, but it will also be delicious just with eggs. Pour the eggs over the prepared potatoes with chicken and mix quickly so that they are evenly distributed, cover with a lid and turn off the heat after 1 minute. Let the dish stand for a few minutes and serve, sprinkled with chopped herbs.

Enjoy your meal!

An ideal fried potato should certainly be with a ruddy crispy crust, and soft and juicy inside. Usually we fry it on sunflower, less often on olive oil, and in the old days, potatoes were fried mainly in lard - it turned out both tasty and satisfying. True, let's not forget that our ancestors were engaged in physical labor, which means that they needed strength and calories, but we strive to get rid of these calories in every possible way. In addition, many believe that potatoes fried in lard are too heavy for the stomach, and this is, in general, true. Fried potatoes with bacon is a nightmare for any nutritionist, and, of course, you can’t abuse it. But what if you really want to? In the end, you can treat yourself at least occasionally to this delicious, albeit too nutritious dish! Then a little advice to you: take lard with streaks of meat, it will turn out even tastier.

To make fried potatoes with lard, you will need: 200 g lard, 6-7 medium-sized potatoes, salt to taste, 1-2 cloves of garlic - optional.

How to cook fried potatoes with lard. Wash the lard, remove the skin from it, if any, and cut into thin sticks. Place the lard in a dry frying pan and fry it over medium-high heat, stirring so that it is fried evenly on all sides. It is better to take a frying pan large enough so that the pieces of fat are located in one layer. When the fat starts to melt out of the fat, reduce the heat. Fat must be brought to a state of vyzharok, fried to a crisp. If there is a lot of fat melted, pour a part of it with a tablespoon into a cup, and then, if necessary, add it during the process of frying the potatoes.

In the meantime, peel the potatoes and cut them into slices, circles, bars, - in general, to your taste, and put in a pan with pork roasts. Mix well and continue frying everything together, turning the potatoes from time to time so that they turn brown. At the very end of frying, salt the potatoes and, if desired, sprinkle them with garlic, passed through a garlic press, mix again, cover and turn off the heat. Thanks to garlic, potatoes with lard acquire a simply amazing flavor! After it has been infused for about 5 minutes, arrange the fried potatoes with lard on plates, sprinkle with herbs if desired and do not forget pickles or sauerkraut - they are ideal here.

Enjoy your meal!

You can ask a perfectly reasonable question: if we have a selection of recipes for fried potatoes with meat, then what does the fish have to do with it? The logic here is simple: fried potatoes are a side dish, and what this side dish is served with does not really matter. However, in our recipe, the potatoes will turn out to be completely special, because we will fry them after the fish, in the same pan, and it will be saturated with a wonderful fishy spirit and taste and will turn out a hundred times tastier. In addition, the potatoes will look simply incomparable from the outside, because after frying the fish in the pan there is always a little flour left, which will give the potatoes an appetizing fried look.

What fish to take? Yes, any, best of all, of course, caught with your own hands, but always fresh. Even small fish with fried potatoes is very tasty. In general, we fry what God sent, but it will be carp, crucian carp or silver carp, it doesn’t matter. The recipe indicates only the composition, not the weight of the ingredients - this is already up to your taste.

To cook fried potatoes with fish in a pan, you will need: fish, potatoes, 1-2 onions, sunflower oil, salt, ground black pepper, flour.

How to cook fried potatoes with fish in a pan. Clean the fish, gut it, rinse well under running water and prepare for frying. If the fish is large, cut it into pieces, if it is small, just make transverse cuts on the carcass so that it is better fried. On a flat plate, mix the flour with salt and ground black pepper, but do not overdo it. Heat the sunflower oil well in a large frying pan, roll the fish on both sides in the flour mixture and place in the frying pan. Fry on both sides until golden brown. Put the finished fish on a plate.

In the meantime, peel the potatoes and cut as you like: circles, slices, bars, straws. As soon as you remove the fish from the pan, immediately add the potatoes and immediately stir them so that they are evenly covered with oil and flour residues. If necessary, add a little sunflower oil and fry the potatoes until tender, turning occasionally. In the middle of frying, sprinkle with onions, cut into half rings, and mix. Salt at the very end. Put the fish on the finished potato, cover with a lid, reduce the heat to a minimum and keep the pan on the fire for another 5 minutes. Then serve immediately.

Enjoy your meal!

We also offer to cook potatoes in bacon according to the video recipe.

Video recipe Potatoes in bacon

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Step-by-step recipes for delicious fried potatoes with meat in a pan with onions, mushrooms, various vegetables

2018-10-18 Marina Vykhodtseva and Alena Kameneva

Grade
prescription

34985

Time
(min)

servings
(people)

In 100 grams ready meal

7 gr.

8 gr.

carbohydrates

10 gr.

140 kcal.

Option 1: Classic fried potatoes with turkey meat in a pan

Fried potatoes with meat in a pan - satisfying, fast, incredibly tasty and nutritious. A small portion of such a dish will satisfy the hunger of the biggest lover of food. Today's recipe is like a lifesaver, because in just half an hour, in total, you get a chic lunch or dinner.

You can choose any meat, the only thing, you should not use beef here, the cooking time for meat and potatoes should be about the same, plus or minus 5 minutes. In addition to onions, you can add a little garlic, spices for the dish can be used to taste.

Such potatoes to the table should be served directly in the pan, let everyone put as much on their plate as they see fit. As a supplement, you can serve homemade pickles, pickled mushrooms will look good, fresh vegetables or herbs will work well.

Ingredients:

• Potato - 300 g
• Meat (turkey or pork, chicken) - 300 g
• Onion - 1 pc.
• Garlic - to taste
• Vegetable oil - 2-3 tbsp.
• Salt, pepper - to taste
• Dill - for serving

Cooking process

Prepare everything necessary products by the list. Choose medium-sized potato tubers. Peel the potatoes, then wash and dry well.

Cut the potatoes into arbitrary slices or pieces - as you are used to. The potato variety should be one that cooks quickly.

Rinse and dry the meat (in our case, use turkey fillet), then cut into small pieces.

Peel and rinse the onions, dry and cut into half rings or cubes - as you like.

In a frying pan, heat the vegetable oil, shift the sliced ​​​​potatoes, add the meat and onions. Fry potatoes with meat over moderate heat - 25 minutes, stirring all the ingredients occasionally.

At the end of cooking, cover the finished potatoes with chopped fresh dill. Do not forget to season everything with salt and pepper, then arrange the potatoes with meat on plates and serve.

Enjoy your meal!

Option 2: A quick recipe for fried potatoes with meat in a pan

AT quick recipe fried potatoes, pork will be used, since this meat does not require additional steaming. You will also need two pans so as not to delay the process.

Ingredients:

• 300 grams of pork;
• 25 grams of oil;
• 600 grams of potatoes;
• 2 onion heads;
• salt pepper.

How to quickly cook fried potatoes with meat in a pan

Pour 10 ml of oil into one frying pan, put to warm up. If the pork is fatty, then you can just lightly grease the surface.

Cut the meat into strips, put in a pan, fry over medium heat until golden brown.

Peel potatoes. Cut each tuber into neat strips; you do not need to make thick pieces so as not to delay the cooking time. Put in another frying pan with heated oil residues, fry for about five minutes.

Cut the onion into strips, add to the meat, reduce the heat, fry on a medium level for a couple more minutes.

Transfer meat to potatoes. You can do the opposite, depending on the size of the pans.

Add salt to the dish, you can pepper, mix thoroughly, cover the pan and heat for about three minutes.

The dish can be cooked even faster and easier if there are boiled potatoes. In this case, the vegetable is simply cut and added to the fried meat, a second frying pan is not needed.

Option 3: Young fried potatoes with meat in a pan

For this dish you will need small young potatoes. You can choose the smallest tubers, which are considered illiquid, require a lot of time to clean. Any meat will do, cooking times may vary slightly.

Ingredients

• 500 grams of meat;
• 150 grams of onion;
• 700 grams of young potatoes;
• 40 grams of oil;
• spices;
• 1 bunch of dill.

Step by step recipe

Soak young potatoes for five minutes in water, then wash thoroughly, no need to remove the skin. If the tubers are large, you can cut. Place in a saucepan.

Pour the vegetable with water, put to boil. Bring to softness, the tubers should be easily pierced, but not fall apart. Drain into a colander.

While the potatoes are cooking, chop the meat, put it in heated oil, fry on the strongest heat for three minutes. Cover the pan, simmer for 15 minutes. At this stage, reduce the fire to a minimum.

As soon as the meat becomes soft and almost ready, it needs to be seasoned. You can only salt or add pepper and other different seasonings.

Put the potatoes to the meat, add a little fire and fry everything together until fully cooked.

Chop the dill. You can take other herbs for this dish, for example, parsley. Arrange the dish in portions or in one large plate, cover with herbs.

The time for stewing meat under the lid will depend not only on its type, but also on the part used. The fastest is tenderloin, carbonade, neck. The meat that is cut from the leg of the animal will take the longest to cook.

Option 4: Fried potatoes with meat in a pan (with mushrooms)

To prepare delicious fried potatoes with meat in a pan, you can use not only mushrooms, but also other mushrooms. Mushrooms, oyster mushrooms, chanterelles will do. The dish will be fried in one large frying pan, which is very convenient.

Ingredients

• 300 grams of meat;
• 100 grams of onion;
• any spices;
• 400 grams of potatoes;
• 300 grams of mushrooms;
• 4 tbsp. l. oils.

Step by step recipe

Cut the pork into cubes no more than a centimeter. Pour into the oil heated in a pan, start frying. Since the pieces are small, five minutes is enough.

Wash the mushrooms, hold for a few minutes in a colander, add to the meat. Fry everything together for a few more minutes. If mushrooms are from the freezer, then you do not need to thaw them in advance.

Cut the onion heads, pour into the pan, stir.

We clean the potatoes. It is also better to cut it into cubes so that the dish looks harmonious. Add to the meat with mushrooms, cover the pan and cook until the potatoes are soft.

As soon as the potatoes become easy to pierce, add spices to the dish, now it can be salted. Stir and add fire. Lightly toast the ingredients and you're done!

If the dish will be prepared with the addition forest mushrooms, then they must first be boiled, then follow the recipe. Using boiled mushrooms from the freezer, the product can not be thawed first, that is, immediately spread to the rest of the products.

Option 5: Fried potatoes with meat in a pan (with cabbage)

To prepare this dish you will need sauerkraut. But you can also cook a similar dish with fresh vegetable, this is an amateur. In the second option, you can use it more.

Ingredients

• 600 grams of sour cabbage;
• 2 onion heads;
• 500 grams of meat;
• 5 potatoes;
• 50 grams of butter.

How to cook

The dish will be prepared in two pans, since the acid of the cabbage will not allow the meat to soften. Therefore, we divide the oil in half. If the meat is fatty, then a smaller part can be used for it. We put the pans on the stove.

We cut the meat into arbitrary pieces, transfer to one pan, fry for about five minutes.

Peel the potatoes, cut into strips, pour into a second frying pan, fry until golden brown.

Chop the onion into strips, add to the meat, fry them together for a couple of minutes, then cover and simmer under the lid until the meat is soft. If there is not enough juice, then you can pour a couple of tablespoons of hot water.

Add the cabbage squeezed from the brine to the fried potatoes, cover and stew too, but ten minutes is enough.

Combine all products in one pan, season with spices, stir. Keep on fire for a couple more minutes and you're done!

This recipe is a wonderful way to spot stale cabbage. If the vegetable is peroxide, then you just need to rinse it or soak it in cold water, then squeeze thoroughly before frying.

Option 6: Fried potatoes with meat in a pan (with eggplant and tomato)

The recipe is very tasty fried potatoes with eggplant and meat. It uses a small piece of pork. You can take the peritoneum with layers instead of meat, it will also be very tasty, while you can not add additional fats.

Ingredients

• 250 grams of pork;
• 3 eggplants;
• 4 potatoes;
• 1 tomato;
• 30 ml of oil;
• spices, a clove of garlic.

How to cook

Cut the meat into cubes no more than one centimeter. We spread the pieces of pork in a pan with half the oil, fry a little and cover, let the meat steam for about ten minutes.

We cut and salt the eggplant. Let stand, then rinse, squeeze out drops. Put it in another pan, fry for a couple of minutes over high heat.

Cut the potatoes into slices, add to the meat, fry together until tender.

We shift the eggplant to the meat with potatoes and immediately rub one tomato. You can do this directly over the pan.

Add salt to the dish, pepper, stir and fry with tomato for two minutes.

Add chopped garlic clove, stir and the dish is ready!

Using this technology, you can cook with bell pepper, zucchini and other vegetables at your discretion. Each time the dish will have a slightly different taste, and there is no need to look for and master new recipes.

Option 7: Fried potatoes with beef meat in a pan

Recipe for a simple fried potato with meat in a pan. Additionally, for the dish you will need any vegetable oil and onions. Beef is used here, you can use any part without a bone, you don’t need a lot of meat.

Ingredients:

• 500 grams of potatoes;
• 300 grams of beef;
• 70 grams of onion;
• 30 ml of oil;
• salt.

Step by step recipe for fried potatoes with meat in a pan

Rinse a piece of meat, dry with a napkin and cut into small pieces, as for goulash.

Heat the oil, put the prepared beef into it, fry a little, then cover the pan and simmer in the juice that stands out for 20 minutes. At this stage, make a small fire.

Peel potatoes, cut into small sticks.

Open pan. If meat juices remain, then evaporate. Then add chopped potatoes, stir, fry under the lid for 10 minutes.

Peel the onion, cut the head into arbitrary pieces. Open the pan, add the vegetable, stir.

Salt the potatoes with meat, fry without a lid for another 10-12 minutes until cooked, make the fire medium.

If the dish is sprinkled with chopped dill and garlic at the end, cover the pan and let stand for five minutes, the potatoes will be saturated with an unusual aroma.

Delicious pan-fried potatoes with 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 frequent in the home menu.

A culinary technique called "frying" is the thermal processing of products, usually using heated fat, although it can be completely fat-free, for example, with infrared heating. The formation of a special crust on the surface of the fried products prevents leakage and loss of valuable internal "juice", especially in meat, which makes fried foods very juicy. Usually, during frying in a pan, up to 10% fat is used in relation to the total mass of products.

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

Fried potatoes very actively absorbs oil, so it is usually advised to add it. We do not do this, an extra increase in the calorie content of the dish is useless. Fried potatoes are great with just a little oil.

In french cuisine a popular variant of pan-fried potatoes is pomme de terre rissolee. It is considered "classic". In this variant, 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 on a fairly high heat and without a lid. In order for the dish to be evenly fried and not burnt, it is necessary to mix all the ingredients quite often and intensively. In addition, we love to cook fried potatoes in fragrant sunflower oil with bacon and onions. And, of course, serve with homemade.

Fried Potato Recipe Step by Step

Ingredients (2 servings)

• Potato 600 gr
• Pork belly 250 gr
• Onion 1 pc
• Vegetable oil 3 art. l.
• Salt, black pepper, savory Taste

1. Fried potatoes are a simple and very common dish. Not the largest potatoes are best suited for frying - it is convenient to cut them into identical slices that are easily fried. It so happened that at home we prefer to fry potatoes of a white or yellowish hue, 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 mostly cooked potatoes with lard. Frankly, I don’t really like this version of this dish, it’s very high-calorie and a little “hard” for the stomach, although tasty. I prefer to fry potatoes in vegetable oil, and, of course, with onions.
3. As a nice meaty bonus to potatoes fried in a pan, I suggest adding a little pork belly to the dish, not the fattest one. You can always buy in a supermarket or a market cold cuts brisket with low fat content.

   Sliced ​​pork belly

4. Peel potatoes. By the way, it's a very interesting 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, it is necessary 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 rather coarsely chopped pieces, and there are those who fry very finely chopped potatoes and even grated ones.
5. Place the chopped potatoes in a deep bowl. Sprinkle potatoes with salt, pepper with freshly ground black pepper. Add 1-2 pinches - very fragrant spice, excellent. Fried potatoes with savory
   turns out fragrant and tasty. Thoroughly mix the potatoes with spices and leave until the pork is fried.

   Peeled potatoes cut and mixed with spices

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

   Cut pork belly into strips and place in hot oil

7. Important point: potatoes are fried without a lid and over a fairly high heat, much above average. This is important because some ingredients in the dish may burn while others are still raw.
8. Given that the brisket is not the fattest, pork fat add quite a bit to the dish, it just won't melt. Fry the pork until lightly browned, stirring occasionally.

   Fry the pork until lightly browned, stirring occasionally.

9. When the brisket becomes slightly ruddy, add all the prepared and chopped potatoes with spices to it. Mix thoroughly with a wooden spatula so that the potato pieces are covered with vegetable oil. Fry potatoes and pork, stirring frequently with a spatula. It is necessary that, firstly, the potatoes are fried, not stewed, and, secondly, in no case 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 potatoes, and as soon as the knife is easy enough to pass through the potatoes, immediately add the onion. The degree of readiness of potatoes, as one friend says, "literally just a little more minutes." Let's just say that the onion will have time to fry in 5-6 minutes, at this time it is worth focusing on the readiness of the fried potatoes.

    Add onion and fry until fully cooked

11. Continue to sauté the potatoes, pork, and onions, stirring frequently to keep the dish from burning and browning evenly. During frying, the potatoes change color, become ruddy, with traces of roasting. Onions fry quickly and, remarkably, become slightly sweet. This circumstance greatly improves the taste of the dish.
12. As soon as the onion is ready, the potatoes are also completely ready. The total frying time of all ingredients is more than 30 minutes, and then at will and to taste.
13. Potatoes are served extremely hot. When cooled, any fried potato loses its flavor and becomes tough and dry.