Fried potatoes with meat do not lose their appeal, being a hearty and tasty option for lunch or dinner, as they go well with both fresh salads and winter preparations. There are many cooking methods, each of which will give its own unique taste and aroma to everyone's favorite dish.
In order to save time and get a brighter taste of all the components in this recipe, it is recommended to use two pans.
- 300 grams of pork fillet or tenderloin;
- 600 grams of potatoes;
- two or three bulbs;
- sunflower oil, salt, pepper.
Cooking
Fry the meat cut into strips until golden brown, add the onion in half rings, fry for a few more minutes over low heat. In parallel, the potatoes cut into thin strips are fried in a second frying pan. Combine the meat and potatoes in one pan, sprinkle with pepper and salt to taste, cover and keep on fire for about three more minutes.
Fried potatoes prepared in this way go well with fresh vegetable salads, sauerkraut, as well as pickled tomatoes or cucumbers.
You can refresh the classic recipe if you add mushrooms there. You can take any mushrooms: champignons, mushrooms, chanterelles, etc.
List of required ingredients:
- meat - 300 grams;
- medium bulb;
- potatoes - 400 grams;
- mushrooms - 300 grams;
- vegetable oil - 20 grams;
- favorite spices to taste.
Fried potatoes with mushrooms and meat are prepared in several stages:
- The meat is cut into small cubes - no more than one centimeter, fried in a small amount of oil for about five minutes.
- Mushrooms are washed, get rid of excess moisture, added to the meat. Roast for a few more minutes.
- The onion is crushed, joins the meat and mushrooms.
- Peeled and washed potatoes are cut into cubes and sent to fry meat and mushrooms. Cover the pan with a lid until the potatoes are soft.
- Lastly, selected spices and salt to taste are added to the dish, then everything is lightly fried over high heat.
When using forest mushrooms, they should be boiled in advance, but if frozen mushrooms are taken, then it is not necessary to thaw them first.
The slow cooker not only saves a lot of time, eliminating the hour of standing at the stove, but also helps to achieve the unique taste of dishes cooked in the Russian stove.
We will need:
- pork fillet - five hundred grams;
- potatoes - 1 kilogram;
- one medium bulb;
- carrots - 1 pc;
- tomato paste - 80 grams;
- two or three cloves of garlic;
- salt, favorite seasonings, bay leaf, herbs - to taste.
Initially, you should prepare the meat and vegetables:
- rinse the pork and cut into cubes;
- peel the potatoes, cut into cubes or straws;
- peel and chop onion, garlic;
- Grate pre-peeled carrots.
Next, meat is laid out at the bottom of the bowl, which is covered with chopped vegetables. Next, the paste and selected spices are added, after which everything is thoroughly mixed until the ingredients acquire a pinkish tint. Then the multicooker is brought into the "Stew" mode, if there is a product selection function, turn on the "Meat" mode. The cooking time is adjustable up to one hour, but after turning off the program, do not rush to open the lid - the roast will taste better if it is allowed to sweat for another 15-20 minutes. It is recommended to serve the dish with herbs, rye bread and milk.
A simple recipe for cooking in a slow cooker
Potatoes prepared according to this recipe will be an excellent option for a full dinner for the whole family in a short time.
Ingredients:
- 600 grams of pork;
- 1 kg of potatoes;
- 1 onion;
- 1 carrot;
- Bay leaf;
- sunflower oil.
Cooking method
The cooking process is as simple as possible, does not take much time and takes place in stages:
- Peel onions and carrots, cut them in any convenient way and fry for several minutes in a small amount of oil in the “frying” mode.
- In the meantime, peel the potatoes, rinse, cut into slices and add to the already fried vegetables.
- Send meat, bay leaf and salt to taste there.
- Fill everything with water. The amount of water is adjusted depending on whether gravy is needed in the finished dish.
- Turn on the multicooker for 20 minutes in the "Extinguishing" mode.
Arrange the finished dish on plates, decorate with herbs and sour cream. Serve hot.
Meat in French with potatoes in a slow cooker
Your favorite dish cooked in a slow cooker acquires a unique unique taste and aroma with minimal cooking time.
For the recipe you will need:
- pork fillet - 500 g;
- large potatoes - three pieces;
- large tomato - two pieces;
- onions - two pieces;
- cheese - 50 g;
- sour cream or mayonnaise - 100 ml;
- garlic - two cloves;
- salt, pepper to taste;
- vegetable oil - 30 ml.
How to cook french fries with meat:
- Before cooking, the pork must be washed with cold water, cut into thin slices and carefully beat off. Then pour oil into the bottom of the multicooker bowl and place the prepared meat there, which then salt and pepper.
- Pre-prepared onions and carrots cut into rings and put on the meat: first onions, then potatoes. Lubricate with sour cream (mayonnaise), salt again, sprinkle with chopped garlic. Close the lid by setting the “Baking” mode for forty minutes.
- Fifteen minutes before the deadline, you need to open the lid, put sliced tomatoes on top of the potatoes and sprinkle with grated cheese. Close the lid before the end of the cooking time.
It is better to serve the meat in a wide plate, garnished with sprigs of dill or parsley.
What could be tastier than fried potatoes? Well, if only it is cooked with meat, lard or mushrooms. We propose to stop for now on the first option and please the family with an amazing dinner - fried potatoes with meat in a pan.
At first glance, it seems that there is nothing easier 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 pan. The ideal option is a heavy cast iron skillet. And do not forget that the dishes should be with high sides so that when the potatoes are stirred, they 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 pan
First you need to fry the meat. Pork with little fat streaks is best suited. Please note that the meat pieces must be fried, not stewed. Therefore, pour vegetable oil into the pan (you can use some kind of animal fat, such as lard or lard) and heat it well. Rinse the meat well in advance, cut into pieces of arbitrary size and dry with a paper towel. If the pork remains wet, then when shifting into the pan, the oil will splatter a lot.
Now put the meat pieces in a frying pan and fry at maximum heat until golden brown. Stir the meat so it doesn't burn. When the pork is browned on all sides, the heat can be reduced to medium. Continue to fry for another 10 minutes, at the very end, salt to your taste and pepper.
While the meat is frying, peel, wash and chop the onion. If you like it when there are a lot of onions in fried potatoes, then take it more than indicated in the recipe. Cut arbitrarily - half rings or cubes. Add the onion to the meat, mix and fry everything together until the onion pieces are translucent. At this time, it is better not to go anywhere and be near the pan, as the onion can burn in one moment.
Now the most important thing is 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 fried potato strips, dry them on a towel before frying, and put them dry in a frying pan with meat. If there is not enough oil or fat, add and wait until it heats up. Dip potatoes only in hot fat.
Fry the potatoes with meat for the first 7 minutes over high heat, then reduce to medium. Continue frying until cooked, the exact time cannot be indicated here, it all depends on the type of potato and the size of the chopped straws (approximately within 15-20 minutes).
To keep the potatoes from falling apart, salt and pepper them at the very end.
Arrange hot, steaming fragrant potatoes with meat directly from the pan on plates. It will be especially tasty if you serve it with homemade pickles - pickled cucumbers or tomatoes, sauerkraut,
Cooking Tips
- It is very important not just to wash the potatoes before cooking, but to keep them already sliced for 10-15 minutes in cold water. The more starch is removed from it, the tastier it will be. But do not forget to dry it before laying it in the pan.
- Similarly, you can fry potatoes with mushrooms or bacon.
- Do not cover the potatoes in the pan for the first 7-8 minutes, otherwise they will steam.
An excellent 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.
How to cook fried potatoes with meat (pork) and onions. Wash the meat and cut off the fat from it. Cut the lard into thin sticks, put it in a frying pan greased with 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.
Bon appetit!
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.
Bon appetit!
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 garlic cloves, 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.
Bon appetit!
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. And 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. Wash the chicken breast, 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. Fry the chicken in hot sunflower oil over a fairly high heat, stirring until it becomes golden brown, then salt, reduce 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 all together until almost done. 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.
Bon appetit!
An ideal fried potato should certainly be with a ruddy crispy crust, and soft and juicy inside. Usually we fry it in sunflower oil, less often in olive oil, and in the old days we fried potatoes 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 garlic cloves - 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.
Bon appetit!
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.
Bon appetit!
We also offer to cook potatoes in bacon according to the video recipe.
Video recipe Potatoes in bacon
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Is it possible to meet at least one person who would refuse a serving of ruddy fried potatoes.
And if you add meat, which is no less beloved by everyone, to the potatoes?
Then you get a tasty, satisfying, fragrant dish that will appeal to both adults and children.
We present to your attention the best recipes, tested by time and many housewives, fried potatoes with meat in a pan.
Fried potatoes with meat in a pan - general principles of cooking
Any meat products go well with potatoes. You can take chicken, veal, pork - it all depends on your taste preferences.
Additional ingredients can be onions, garlic, any mushrooms and vegetables. Fried potatoes with meat can be cooked in vegetable or butter, you can also add fat sour cream or 20-30% cream, which will give the dish a special delicate and mild taste.
Before cooking, the potatoes are peeled, washed, dried and cut. You can cut the vegetable into cubes, straws, cubes and even large slices. The meat is washed and cut in the same way, it is desirable that the size of the potatoes and meat be the same - so the finished dish will look prettier.
For frying, it is best to use a deep frying pan to make it easier to mix the ingredients, with thick walls so that the potatoes and meat do not burn.
Serve fried potatoes with meat as an independent dish in hot form; when it has cooled down, it is no longer so fragrant and appetizing. Fresh vegetable salads, pickled cucumbers, tomatoes, zucchini, sauerkraut and other preserves are in good harmony with a delicious dish.
1. A simple recipe for fried potatoes with meat in a pan
300 grams of tender veal or pork;
Four large potatoes;
Three cloves of garlic;
A quarter of a pack of butter (60-70 grams);
Paprika, black pepper, thyme - to taste.
1. We wash the meat and boil it in salted water until tender. The broth can later be used to prepare other dishes.
2. We clean the onion, cut it into thin quarter rings.
3. We thoroughly wash the potatoes, peel them with a sharp knife, cut into medium-sized cubes.
4. Put the butter in the pan, melt it, put the potatoes. Fry, stirring constantly, over high heat for 3-5 minutes.
5. Reduce the power of the fire to medium, add the onion, mix. Fry both ingredients, stirring occasionally, for about fifteen minutes.
6. Add diced boiled meat, mix everything thoroughly.
7. Pour literally a third of a cup of boiled water into the pan, add salt and spices. Close the pan with a lid, cook until the liquid has completely evaporated.
8. Add fresh chopped herbs at the very end of cooking. We stand the fried potatoes with meat on low heat for another 2-3 minutes, remove from heat.
9. Serve piping hot.
2. Fried potatoes with meat in a pan with mushrooms
Half a kilo of chicken fillet;
200 grams of champignons (fresh);
Spices, salt, bay leaf;
100 grams of sour cream;
Six to seven potato tubers.
1. Grind the peeled onion, rinse the mushrooms and cut into either thick strips or slices.
2. Fry both ingredients in warm vegetable oil for a couple of minutes until a light blush.
3. Cut the chicken fillet into small cubes, spread to the mushrooms and onions, stirring, fry for 10 minutes.
4. In a separate pan, in two tablespoons of oil, fry the potatoes, cut into slices until golden brown.
5. Mix fried potatoes with meat and mushrooms, add spices and salt, pour in sour cream and a glass of hot water, throw a couple of bay leaves.
6. Cover the pan with a lid, fry for about 20 minutes.
3. Fried potatoes with meat in sour cream in a pan
600 grams of veal tenderloin;
A mixture of peppers, salt;
A spoonful of mustard seeds;
a pinch of dried basil;
1. We prepare the necessary ingredients: we wash and dry the meat, peel the carrots, onions and potatoes.
2. Cut the pork and potatoes into small cubes, onion into half rings, and rub the carrots on the fine side of the grater.
3. Spread pork on hot oil, fry until golden brown, add onions and carrots. Continue frying until vegetables soften.
4. Add all spices, herbs, salt, pour in sour cream. Cover the pan with a lid, simmer the meat in sour cream for 15 minutes.
5. Add potatoes, mix thoroughly, pour half a glass of hot water.
6. Fry vegetables with meat until the potatoes are fully cooked.
4. Fried potatoes with meat and vegetables in a pan
400 grams of lean pork;
700 grams of potatoes;
Two tablespoons of tomato paste;
Spices, salt, sunflower oil.
1. We take lean pork, small fat layers are acceptable to make the dish juicier. Wash the meat thoroughly and pat dry. We spread it on a cutting board, cut into long, not very wide strips.
2. Fry the prepared pork in hot oil over high heat until lightly blushed for 3-5 minutes.
3. Add onion rings and thin strips of carrots, fry everything together, reducing the heat to medium power, for 2-3 minutes.
4. We spread the meat with chopped potatoes, blanched chopped tomatoes, tomato paste, eggplant cubes, spices, salt.
5. Mix everything thoroughly, fry over medium heat, stirring, for 10 minutes.
6. After we reduce the heat, pour in half a glass of boiled water and fry until the potatoes are ready, without stirring, under a closed lid for about 10 more minutes.
5. Fried potatoes with minced meat in a pan
One and a half kilograms of potatoes;
700 grams of minced meat (chicken or pork and beef);
Salt, ground pepper, vegetable oil.
1. Cut the peeled potatoes into cubes, add salt and fry in hot oil, stirring occasionally, until fully cooked (15-20 minutes).
2. In another pan, spread the onion, cut into small cubes, fry for a couple of minutes, then add the defrosted minced meat. Fry the minced meat, stirring with a fork, until tender (10-15 minutes), at the end add salt and pepper.
3. We spread the fried minced meat on the finished potatoes, cover the pan with a lid, set the minimum fire.
4. Bring the dish to readiness within 3-5 minutes.
5. Mix all ingredients thoroughly before serving.
6. Fried potatoes with meat in a slow cooker, like in a pan
Five large potatoes;
1. Cut the washed and dried pork into medium-sized pieces.
2. Peel and chop the onion.
3. Wash the potatoes, peel and cut into thin circles.
4. Pour vegetable oil into the multicooker bowl, spread the pork, salt it, pepper it. If desired, add additional spices: paprika, oregano, thyme.
5. Set the "Frying" mode for 30 minutes. During cooking, open the lid of the multicooker several times and mix the pork with a wooden spoon.
6. After the time has elapsed, the meat should be covered with a uniform golden-brown hue.
7. Add the onion, cook in the same mode for another 10 minutes.
8. After the beep, mix everything well, spread the prepared potatoes on the meat in an even layer, salt and pepper.
9. Fry the meat with potatoes in the "Frying" mode for another 20-25 minutes.
10. Before serving, mix all the ingredients, let it brew for about 10 minutes.
Fried potatoes with meat in a pan: tricks and tips
Fry all the ingredients of the dish in hot oil.
It is better to salt the dish in the middle or at the end of cooking, this will allow all the ingredients to be covered with a uniform appetizing blush.
If the peeled potatoes are poured over with boiling water before cooking, then the root crop will fry faster and it will turn out tastier.
Before frying potatoes, be sure to dry them, then the fried potatoes will turn out crispy and will not boil.
If you use young potatoes for cooking, then you can not peel the root crops, but simply rinse thoroughly by walking over the skin with a brush. The taste of the finished dish will be interesting and unusual.
It is better to buy young meat, the cooking process will take less time. If you only have the meat of old cattle, then it is better to boil the meat until tender before frying.
Do not forget to add onion to the dish, it gives a special taste and aroma.
If you like a spicy dish, put red pepper or chopped chili peppers in fried potatoes with meat.
Do not neglect the spices, depending on what you choose, the taste of the finished dish will depend.
If you add mushrooms, remember that forest mushrooms must be pre-boiled in slightly salty water before frying; greenhouse mushrooms do not need pre-cooking.
Meat and potatoes are two versatile foods that go well with any ingredient. Experiment by adding your favorite foods to the dish, and then every time you will have a new, delicious fried dish that will appeal to everyone. Bon appetit.
Meat is considered one of the universal products, and if it is cooked with vegetables, the product acquires a juicy and unique taste.
The product lends itself easily to frying, boiling, as well as baking and stewing. In combination with potatoes, a fragrant dish is obtained, it is often served on Russian tables.
Potatoes are recognized and common side dishes, and meat is the best addition. Thanks to the article, the reader will learn many interesting recipes.
The benefits and harms of the dish
A properly prepared dish will benefit the body, if you use low-quality or raw foods, they will only bring harm.
Difficulty and preparation time
One of the important points is the thorough frying of meat. the product is prepared within 1-2 hours.
Food preparation
Everything is very simple:
- Peel potatoes and place in a bowl of cold water.
- Rinse the meat fillet under running water and cut into small pieces. To preserve nutrients, the product is not soaked or salted.
How to cook fried potatoes with meat
There is an easy way to prepare a delicious dish:
Ingredients and Servings
Necessary:
- 600 g - cards;
- 150 g - pork tenderloin;
- 10 g of greens;
- 2-3 tbsp. l. vegetable oil;
- 2 small pinches of salt;
- 1 pinch ground black pepper.
Step by step cooking with photo
Stages of preparation.
Cut pork meat into medium sticks. Heat the cast iron skillet along with the meat. For frying, use medium heat, do not forget to stir, sprinkle with salt and pepper and continue to simmer under a closed lid. 
At this time, cut the peeled potatoes into strips. 
After the appearance of a golden crust, it is necessary to open the lid and continue to fry. 
Mix chopped potatoes with meat. 
Mix the ingredients and continue to fry, not forgetting to stir. 
At this time, you need to clean the bulb. 
Chop the onion into a medium dice. 
Salt and pepper the cooked potatoes to taste. 
Add chopped onion to the dish. 
Mix the ingredients and continue to fry until the products are ready. 
The nutritional value
One ready-made dish has a calorie content of 137.00 kcal, this is due to the presence of proteins - 5.8 g, fats - 7.45 g, and carbohydrates - 14.95 g.
cooking options
There are many different ways to prepare the recipe, in addition to potatoes and pork, vegetables, dairy products, and mushrooms are used. The ingredients are prepared by different heat treatment: in the oven, in a pot, in a slow cooker. Below are the most common recipes.
With meat and mushrooms
List of components:
- 700 g of medium potatoes;
- 250 g of pork pulp;
- 150 g fresh mushrooms (champignons);
- 1 medium-sized onion;
- 40 g of vegetable oil;
- salt and a mixture of peppers to taste;
- use dill greens for serving.
Basic Recipe:
- Grind clean mushrooms into medium-sized plates.
- Potatoes, peeled and thoroughly washed, cut into thin halves.
- Grind the meat in the form of medium-sized pieces and put in a preheated frying pan with oil.
- Fry pork over high heat for at least 4-5 minutes, until golden brown. Add champignons to the semi-finished product, add pepper and continue cooking for about 2-3 minutes.
- Add potatoes to the finished product, mix the ingredients, cover with a lid and continue cooking until the potatoes soften. Do not forget to stir the dish.
- At the end of cooking, add chopped onion. Cover the food with a lid and continue frying for about 4 minutes.
- At the end of cooking, sprinkle chopped dill on top, serve hot to the table.
With added cheese
Peel potatoes. Chop the meat into small pieces. Put the fillet in a frying pan heated with oil and fry over medium heat until golden brown, then turn over and sprinkle with salt. At this time, cut the potatoes into cubes and mix with meat.
The ingredients will continue to fry under the covered lid until the food is cooked through. Do not forget to mix products. When ready, sprinkle with salt and spices, as well as grated cheese.
Potatoes with meat and lard
Grind the lard into medium-sized cubes and fry in a hot frying pan until a transparent color. Then add chopped meat. At this time it is necessary to deal with potatoes. It must be cleaned, washed well and cut into large sticks.
Mix the semi-finished product with meat and continue cooking until the potato turns light brown. Be sure to salt and pepper to taste.
Recipe with tomatoes
During the stewing of meat, the tomatoes are peeled. For better removal of the skin, it is necessary to scald the products with boiling water. Before use, chop the tomatoes with a fork until a mushy state is formed and mix with meat.
Simmer semi-finished products for 10-15 minutes. Cut the prepared potatoes into large cubes and mix with everything. Pour the ingredients with a little water, and then simmer until the potatoes are ready.
With potatoes and meat in sour cream
A delicious method for roasting potatoes with meat:
- First rinse and then dry, remove the peel from carrots, potatoes and onions.
- Grind pork with potatoes in the form of a medium cube, cut the onion into half rings, chop the carrots on a fine grater.
- Put the semi-finished meat on a hot frying pan with butter and cook until a golden crust appears, then mix with onions and carrots, fry until the vegetables are soft.
- Season the dish with spices, salt, as well as herbs and sour cream. Stew the meat for 15 minutes under the lid.
- Mix ingredients with potatoes and add a little hot water.
- The ingredients are fried until the potatoes are cooked.
With meat and vegetables
Cut beef into slices and sprinkle with spices. Together with cucumbers and garlic, cut tomatoes into thin plates. Separately fry pork, add potatoes and fry until half cooked.
In a cast iron pan, mix the fried ingredients with cucumbers, as well as tomatoes, mix the products. Preheat the oven and place the dish there, wait until the baked crust appears on the semi-finished product, as well as potatoes.
With the addition of cabbage
Delicious potatoes with cabbage
- Chop the peeled onion into a small cube and fry until golden brown. Mix the chopped pieces of meat with onions and fry. Pour the ingredients with a little water and add spices. Cook food for 30-40 minutes under the lid until the water has evaporated.
- At this time, you need to peel the carrots and chop into pieces, you can grate on a coarse grater. Cabbage cut into strips. Peel the skin of potatoes and cut into cubes. Add carrots when the water has evaporated.
- Fry the ingredients over medium heat for 5 minutes and mix with potatoes. Add cabbage and a little salt to the ingredients. Cook the dish for 30-40 minutes, until the products are ready, be sure to stir.
Recipe for the oven
The method for the oven is similar to the main one:
- From pork meat cut into pieces of medium size, roll them in spices.
- Chop the peeled and clean potatoes into medium-sized cubes.
- Chop the garlic or leave in two parts.
- Wrap the ingredients in foil, place on a baking sheet, then cook in the oven for 25-30 minutes. The readiness of products is determined by the puncture of the knife.
Frying in a multicooker
Rinse the pork and chop into medium pieces. Remove the husk from the onion, then chop into a small cube. Peel potatoes, wash and chop into circles, you can into sticks. Put the meat part on a greased multicooker bowl.
Sprinkle with spices and salt if desired. Cook the dish in the “frying” mode, then turn on the “cooking time” function and bring the dish to readiness.
After the meat has a golden crust, use the "start" mode. Be sure to mix the product. After half an hour, the semi-finished product is mixed with onions and fried for 10 minutes.
Potatoes are added to the ingredients, salted and fried for 25 minutes. During this time, the potatoes reach readiness.
Potatoes with meat in a cauldron
This option turns out juicy and rich, here's what we need:
- Grind the meat into medium-sized pieces and put in a heated cauldron. Fry until a golden crust forms. Pour the ingredients with water, wait until it boils, reduce the fire, and continue to simmer the semi-finished product.
- At this time, peel the onion from the husk, and the peel from the carrot. Shape the onions into half rings, and the carrots into large straws.
- In pure pepper, cut the stalk along with the seeds, chop in the form of straws.
- Chop the tomatoes into a small cube.
- Add onions and carrots to the finished fillet.
- Add tomatoes and tomato paste to the ingredients, mix everything and wait until it boils.
- Peel the potatoes, then wash and chop into a medium-sized stick, you can large size. Add to foods in a cauldron.
- Cover all ingredients, reduce heat and simmer for 20 minutes. Sprinkle the dish with salt, spices, and green onions.
Video recipe
A few useful secrets for a delicious recipe:
- during frying, use very hot oil;
- after a crust appears on the surface of the semi-finished product, it is necessary to salt it;
- potatoes will acquire a unique taste after scalding with boiling water;
- for vegetables, also prepare highly heated oil;
- do not cover the dish for the first few minutes of cooking.
Bon appetit!
