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 is easy to fry, boil, as well as bake and stew. When combined with potatoes, the result is a flavorful dish; it is often served on Russian tables.

Potatoes are recognized and widespread 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, but if you consume low-quality or raw foods, they will only bring harm.

Difficulty and cooking time

One of the important points is to thoroughly fry the meat. the product is prepared within 1-2 hours.

Food preparation

Everything is very simple:

1. Peel the potatoes and place in a bowl with cold water.
2. 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 number of 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 of ground black pepper.

Step-by-step preparation with photos

Cooking stages.

Cut the pork meat into medium cubes. Heat a cast iron frying pan along with the meat. For frying, use medium heat, do not forget to stir, sprinkle with salt and pepper and continue to simmer with the lid closed.

At this time, cut the peeled potatoes into strips.

After the crust appears golden brown, open the lid and continue frying.

Mix chopped potatoes with meat.

Mix the ingredients and continue frying, remembering to stir.

At this time, you need to peel the onion.

Cut the onion into a medium cube.

Season the finished potatoes with salt and pepper to taste.

Add chopped onion to the dish.

Mix the ingredients and continue frying until the food is 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 using different heat treatments: in the oven, in a pot, in a slow cooker. Let's take a look at the most common recipes below.

With meat and mushrooms

List of components:

• 700 g medium size potatoes;
• 250 g pork pulp;
• 150 g of fresh mushrooms (champignons);
• 1 medium sized onion;
• 40 g vegetable oil;
• salt and pepper mixture to taste;
• Use dill for serving.

Basic recipe:

1. Grind clean mushrooms into medium-sized plates.
2. Potatoes, peeled and thoroughly washed, cut into thin halves.
3. Grind the meat into medium-sized pieces and place in a heated frying pan with oil.
4. Fry the 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.
5. Add potatoes to the finished product, mix the ingredients, cover with a lid and continue cooking until the potatoes soften. Don't forget to stir the dish.
6. At the end of cooking, add chopped onions. Cover the food with a lid and continue frying for about 4 minutes.
7. At the end of cooking, sprinkle chopped dill on top and serve hot.

With added cheese

Peel the potatoes. Grind the meat into small pieces. Place 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 the meat.

The ingredients will continue to fry, covered, until the food is done. Don't forget to mix the products. Once ready, sprinkle salt and spices on top, as well as grated cheese.

Potatoes with meat and lard

Chop the lard into medium-sized cubes and fry in a hot frying pan until transparent. Then add the chopped meat. At this time you need to start working on potatoes. It must be peeled, washed well and cut into large cubes.

Mix the semi-finished product with meat and continue cooking until the potatoes turn light brown. Be sure to add salt and pepper to taste.

Recipe with tomatoes

When stewing meat, the tomatoes are peeled. To better remove the skin, scald the food with boiling water. Before using, chop the tomatoes with a fork until they form a mushy state and mix with the meat.

Simmer the semi-finished products for 10-15 minutes. Cut the prepared potatoes into large cubes and mix with everything. Add the ingredients with a small amount of water and then simmer until the potatoes are ready.

With potatoes and meat in sour cream

Delicious method of frying potatoes with meat:

1. First rinse and then dry, remove the peel from carrots, potatoes and onions.
2. Chop the pork and potatoes into a medium cube, cut the onion into half rings, and chop the carrots on a fine grater.
3. Place the semi-finished meat product in a hot frying pan with oil and cook until a golden brown crust appears, then mix with onions and carrots, fry until the vegetables become soft.
4. Season the dish with spices, salt, as well as herbs and sour cream. Simmer the meat for 15 minutes covered.
5. Mix the ingredients with the potatoes and add a little hot water.
6. The ingredients are fried until the potatoes are done.

With meat and vegetables

Cut the beef into slices and sprinkle with spices. Cut the cucumbers, garlic and tomatoes into thin slices. Separately, fry the pork, add potatoes and fry until half cooked.

In a cast iron frying pan, mix the fried ingredients with cucumbers and tomatoes, mix the products. Preheat the oven and place the dish there, wait for the baked crust to appear on the semi-finished product, as well as on the potatoes.

With added cabbage

Delicious potatoes with cabbage added:

1. Chop the peeled onion into small cubes and fry until golden brown. Mix the chopped pieces of meat with onions and fry. Pour the ingredients with a small amount of water and add spices. Cook the food for 30-40 minutes, covered, until the water has evaporated.
2. At this time, you need to peel the carrots and chop them into pieces, you can grate them on a coarse grater. Cut the cabbage into strips. Peel the potatoes and chop into cubes. Add carrots when the water has evaporated.
3. Fry the ingredients over medium heat for 5 minutes and mix with the potatoes. Add cabbage and a little salt to the ingredients. Cook the dish for 30-40 minutes until the ingredients are ready, be sure to stir.

Oven recipe

The oven method is similar to the main one:

1. Cut the pork meat into medium-sized pieces and roll them in spices.
2. Grind the peeled and clean potatoes into medium sized cubes.
3. Chop the garlic or leave it in two parts.
4. Wrap the ingredients in foil, place on a baking sheet, then cook in the oven for 25-30 minutes. The readiness of the food is determined by the puncture of the knife.

Frying in a slow cooker

Wash the pork and chop into medium pieces. Remove the skin from the onion, then chop it into small cubes. Peel the potatoes, wash them and chop them into slices, or into cubes. Place 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.

Add potatoes to the ingredients, salt and fry for 25 minutes. During this time, the potatoes are ready.

Potatoes with meat in a cauldron

This option turns out juicy and rich, this is what we need:

1. Chop the meat into medium-sized pieces and place in a preheated cauldron. Fry until golden brown crust forms. Pour the ingredients with water, wait until they boil, reduce the heat, and continue to simmer the semi-finished product.
2. At this time, peel the onion and peel the carrots. Shape the onions into half rings, and cut the carrots into large sticks.
3. Cut out the stem of a clean pepper along with the seeds and chop into strips.
4. Chop the tomatoes into small cubes.
5. Add onions and carrots to the prepared fillet.
6. Add tomatoes and tomato paste to the ingredients, mix everything and wait until it boils.
7. Peel the potatoes, then wash and chop into medium, or possibly large, pieces. Add to the products in the cauldron.
8. Cover all components with a lid, 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:

• When frying, use very hot oil;
• after a crust appears on the surface of the semi-finished product, you need to salt it;
• potatoes will acquire a unique taste after scalding with boiling water;
• For vegetables, also prepare very hot oil;
• Do not cover the dish during the first few minutes of cooking.

Bon appetit!

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.

Ingredients (2 servings)

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

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Step-by-step recipe for fried potatoes

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.

Despite the fact that this dish contains only two main ingredients, it can be prepared in a hundred ways, and none will be repeated. Many recipes for potatoes with meat in a frying pan include: onions, carrots, tomato paste, sour cream, bell pepper. Although you can limit yourself to the minimum, focusing on onions, salt and spices.

The five most commonly used ingredients in pan-fried potato and meat recipes:

As a rule, vegetables and meat should be fried separately from each other and then combined. But if you are preparing something like a stew, you can simmer everything in one bowl and start with the meat. It releases juice, which many housewives prefer to get rid of already at the frying stage. With the addition of chopped potatoes, water is added to the pan. Its quantity depends on how liquid you want the finished food to be.

The easiest way to cook potatoes with meat in a frying pan will be like this.

First, the meat pieces are fried in heated oil. When a golden brown crust appears on them, everything is salted and peppered. After 10 minutes, you can add the potato cubes (it is better to rinse them well with water and dry them in advance). Everything is stir-fried until the vegetables are ready. Half rings are filled in onions. When it becomes soft, you can put the garlic crushed through a garlic press. After this, it is better to leave the frying pan on the stove for no longer than a couple of minutes. And so that all the ingredients are properly saturated with each other’s aroma, you can cover the dishes with a lid and let them stand for ten to fifteen minutes.

Five of the lowest calorie recipes for potatoes with meat in a frying pan:

This is one of the basic cooking techniques that can be modified and varied by adding other foods. Make the dish thick, semi-liquid, liquid, spicy, slightly sweet. Organize larger or smaller cuts. Fry, stew, steam. Can be used different types meat: pork, beef, chicken, rabbit, turkey, lamb, as well as their various parts: fillet, tenderloin, neck, drumsticks, thighs, breasts, liver.

Suitable additional products include: mushrooms, rice, buckwheat, cabbage, carrots, pumpkin, zucchini, eggplant, peppers, beans, beans, peas, couscous, tomatoes, cream, sour cream.

You can fry with both vegetable and animal fats.

IN different recipes The order in which ingredients are added to a dish can vary greatly.

No matter how strange this fact may seem, it is a native French dish. Antoine Auguste Parmentier, a famous chef from France, first introduced potatoes into cooking, and he tried them in captivity among Prussian soldiers, who limited themselves to only boiling root vegetables. Cook this wonderful and hearty dish Every housewife can do it, even a beginner! And our article will help you with this!

Potato

How to choose the right root vegetables that are ideal for frying? Some chefs believe that it is worth choosing varieties that contain the least starch. Others are convinced of the opposite: starch contributes to the formation of a golden brown crust. The main reason for the controversy is the different frying methods. If potatoes are cooked in a frying pan, then the best option would be red varieties, which retain their shape better, as they contain a high amount of pectin.

Is it worth removing the skin? If the potatoes are young, then definitely not. It contains potassium, vitamin C and B vitamins, as well as fatty acid Omega-3 and Omega-6, beneficial for human health. But if the tubers are quite “stale”, they should be peeled, since during this time poison - solanine - has accumulated in the peel.

Meat

Every housewife faces the question: What kind of meat would be ideal for fried potatoes with meat? You should pay attention to the fat content of the meat, the number of veins and calorie content. For a more dietary option, turkey thigh fillet is suitable, for a classic version - pork. Beef should not be used, as it can become tough if not cooked properly.

An alternative is “Stew”; Canned meat is soft and does not require additional cooking. When choosing the ideal option, do not forget that it should be fresh, not “winded.” The upper part of the carcass is perfect for frying, since the muscles located in this place are least involved in movement, therefore, the meat there is softer. If you need to reduce the cooking time, you can use minced meat, since its heat treatment is much easier than processing whole pieces.

Onion

There are a number of features when preparing fried potatoes with onions. It is worth chopping the vegetable smaller and adding it 7 - 10 minutes before the dish is ready. Salt should also be added at the end, then the potatoes will crisp up and will not absorb excess fat.

Oil

Each housewife decides for herself what is best to cook the dish with. The most optimal option for health is refined sunflower oil, but unrefined oil will give the dish a special sunflower aroma. To make fried potatoes fattier, you should cook them in lard or lard. Butter should be used as an additive to vegetable oil, since in its “pure” form it can turn black and begin to smoke, and the potatoes will stick to the bottom of the pan.

Spices

You can add black pepper or sweet paprika to taste. Garlic is also suitable as a spice; it will give the meat a special aroma and the dish a piquant spiciness.

Additional Ingredients

To improve the taste of the dish you can add mushrooms, bacon or tomato paste. It all depends on your preferences and imagination. You can make any variation of fried potatoes with meat, even turn it into a holiday dish!

Proportions

• Potatoes - 6-7 large tubers
• Meat - 0.5 kg
• Onion - 1 pc.
• Butter or sunflower oil to taste
• Salt, spices to taste

Yield: 4 servings

Cooking time (Depends on the meat you choose. Our recipe uses pork) - 45 minutes

Calorie content of fried potatoes with meat (per 100 g) - 313 kcal. Proteins - 8.8 g; Fats - 24 g; Carbohydrates - 12.5 g

Cooking method

• Peel the potatoes (if required) and cut into strips.

• Pre-soak the slices in water for 15 minutes, then remove excess moisture by drying them with a paper towel.
• Chop the onion into cubes.
• Cut the pork into pieces of the desired size.
• Place a frying pan (ideally cast iron or thick-walled) on the fire, heat it up, pour in the oil, and place the potatoes on it.
• You should not stir the dish for the first 5 minutes to remove excess moisture.
• At the same time, in another frying pan, fry the pork with onions and add spices. Then reduce the heat to medium and fry the potatoes until tender, stirring constantly so that the dish does not burn. It is advisable to do this with a wooden spatula; it does not break the pieces, maintaining the presentation of the dish.
• If you want a crispy crust, do not cover the pan with a lid. About 3-5 minutes before the potatoes are ready, add the meat and onions.
• If desired, the dish can be decorated with fresh herbs - green onions, dill and parsley.

If you do not want to add onions to the dish, the meat and potatoes should be fried together. Sometimes minced meat is used instead of meat. In this case, it should be fried separately and added a few minutes before it is ready.

To make the taste of the dish more refined, you can add mushrooms stewed in cream. An excellent addition to fried potatoes with meat would be a salad of fresh vegetables, seasoned with olive oil, sour cream or mayonnaise.

Perfect fried potatoes with meat: cooking secrets

Don't forget to dry the potatoes after washing for a crispier crust.

It is better to choose a cast iron or thick-walled frying pan with a large diameter. The moisture will be evenly distributed and evaporate, the pieces will be better baked. Choose tubers with red or yellow skin, they are ideal for frying.

Add salt 5-7 minutes before cooking, so the slices will not absorb excess fat and will not become too soft.

This dish is ideal for any occasion: from a simple family dinner to a luxurious holiday. It all depends on what additional ingredients you choose to improve the taste. Let your imagination help you with this, because even the simplest dish can be served as in a restaurant of the highest class. The main thing is to keep the proportions correctly and choose fresh products. We hope that our article helped you in this difficult matter. Bon appetit!

Total 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.

Preparation

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 supply can be supplemented sauerkraut and pickles, cucumbers are especially good.

All the secrets of stewed potatoes with meat

What to cook with? Prepare stewed potatoes You can use 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? It is better to take potatoes that are not overcooked, 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. , is another classic dinner dish that is a favorite in 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. And a couple of cloves of garlic, sent to the pan at the final stage, will add piquancy and spiciness.

What's the best sauce? Tomato or pureed tomatoes are 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.