Fried potatoes with meat (in a frying pan, in a slow cooker): recipe

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 fried meats turn out no less tasty than the meat itself, and due to the even distribution of small pieces of meat and fried meats, it seems that there are much more of them, and the potatoes turn out 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 thoroughly and fry the potatoes in the rendered fat. However, you should not overuse lard, because potatoes fried in pork fat, although tasty, are heavy on the stomach. So, if there is not enough fat in the pan, just add sunflower oil.

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

Method of preparing fried potatoes with meat (pork) and onions. Wash the meat and trim off the fat. Cut the lard into thin slices, place 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 fried pieces. Cut the rest of the meat into small pieces and place in the pan. Fry it so that each piece of meat is properly set and covered with a golden brown crust. Add finely chopped onion, stir and continue frying. After 3-4 minutes, add salt.

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

Serve fried potatoes with pork with black bread and pickles and tomatoes. A salad of crispy sauerkraut with onions, seasoned with sunflower oil, would also be very appropriate.

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 be defrosted by the time you arrive. Buy minced meat in trusted places, preferably in specialized butcher shops, and not in random stalls, then you will be confident in its quality. Depending on the composition, the minced meat may contain a certain amount of fat that will be rendered, and to prevent the minced meat from being too fatty and retain its juiciness, during the frying process you can add not sunflower oil, but a little hot water. The minced meat should be salted immediately after putting it in the frying pan, again for juiciness. You can change the ratio of potatoes to meat to your taste, but 3:1 is quite enough for a tasty and satisfying dinner. Don't forget to serve the potatoes with minced meat with pickles or a fresh vegetable salad.

To prepare 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.

Method for preparing fried potatoes with minced meat. Cut the peeled potatoes into small slices and place in a frying 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 10-15 minutes after the start of frying, mix with the potatoes. Frying time depends on the type of potato. You need to salt the potatoes at the end so that they do not fall apart.

Heat a little sunflower oil in another frying pan and place the minced meat in it. To fry the minced meat, 15-20 minutes is enough, but during the frying process 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 maybe some water, so that the minced meat 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 with a lid and simmer for another 5-6 minutes, then stir and serve.

Bon appetit!

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

To prepare fried potatoes with liver, you will need: 1 kg of potatoes, 300 g of 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.

Method for preparing fried potatoes with liver. Prepare all ingredients: peel potatoes, onions and garlic; Wash the liver and remove films. Next, cut everything: potatoes into medium cubes, onions into small ones, finely chop the garlic and parsley, and the liver into small pieces. Fry the onion in heated vegetable oil until golden brown, add the liver, stir and fry for about 5 minutes until it sets and changes color. Then place the potato cubes on the liver, cover and simmer over low heat for about 20 minutes. At the end of cooking, add finely chopped garlic and parsley, sour cream, salt to taste, stir and cook for another 5 minutes. Serve hot immediately.

Bon appetit!

Very often, when we don’t have 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 filling, but not too tasty. What if you add one more ingredient - chicken and cook an excellent main course 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 more tender and beautiful. It is best to use chicken breast fillet, but you can use other parts of the chicken, as long as it is pulp. Chicken breast fillet, as you know, consists of two halves. In our recipe we will use one half, but if there are more eaters, you can proportionally increase the amount of each ingredient.

To prepare fried potatoes with chicken and eggs, you will need: half a 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.

A method for preparing fried potatoes with chicken and eggs. 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 strips (across the grain) - this will make it more interesting. In heated sunflower oil, fry the chicken over fairly high heat, stirring until it is covered with a golden brown crust, then add salt, reduce heat, cover and fry over low heat for about 10 minutes. After this, add the chopped potatoes, dried on a kitchen towel, stir and fry all together until almost done. At the very end, add salt to taste, increase heat to medium and remove the lid to brown the potatoes.

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 with a tender omelet, but it will also be delicious just with eggs. Pour the eggs over the finished potatoes and chicken and stir quickly so that they are distributed evenly, cover with a lid and turn off the heat after 1 minute. Let the dish sit for a few minutes and serve, sprinkled with chopped herbs.

Bon appetit!

An ideal fried potato should certainly have a golden brown crust, and the inside should be soft and juicy. Usually we fry them in sunflower oil, less often in olive oil, but 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 they needed strength and calories, but we are trying to get rid of these calories in every possible way. In addition, many people believe that potatoes fried in lard are too heavy for the stomach, and this is generally true. Fried potatoes with lard are a nightmare for any nutritionist, and, of course, you cannot abuse them. What to do if you really want to? After all, you can treat yourself at least occasionally to this tasty, albeit overly nutritious dish! Then a little advice for you: take lard with streaks of meat, it will turn out even tastier.

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

Method for preparing fried potatoes with lard. Wash the lard, remove the skin, if any, and cut into thin cubes. Place the lard in a dry frying pan and fry it over medium-high heat, stirring until it browns evenly on all sides. It is better to take a frying pan large enough so that the pieces of lard are arranged in one layer. When the fat begins to render from the lard, reduce the heat. The lard needs to be brought to a crispy state, fried until crispy. If a lot of fat has been rendered, pour some of it into a cup with a tablespoon, and then, if necessary, add potatoes while frying.

In the meantime, peel the potatoes and cut them into slices, mugs, bars - in general, to your taste, and place them in a frying pan with the pork roasts. Mix well and continue to fry everything together, turning the potatoes from time to time so that they turn out golden brown. At the very end of frying, salt the potatoes and, if desired, sprinkle them with garlic, passed through a garlic press, stir again, cover with a lid and turn off the heat. Thanks to garlic, potatoes with lard acquire a simply amazing aroma! After it has stood for about 5 minutes, place the fried potatoes with lard on plates, sprinkle with herbs if desired and don’t forget pickles or sauerkraut - they are perfect here.

Bon appetit!

You may ask a completely reasonable question: if we have a selection of recipes for fried potatoes with meat, then what does 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 frying pan, and they will be imbued with a wonderful fishy spirit and taste and will turn out a hundred times tastier. In addition, the potatoes will look simply incomparable in appearance, because after frying the fish in a frying pan, there is always a little flour left, which will give the potatoes an appetizing crispy look.

What kind of fish should I get? Yes, any, best of all, of course, caught with your own hands, but always fresh. Even small fish and chips turn out very tasty. In general, we fry what God sent, but it doesn’t matter whether it’s carp, crucian carp or silver carp. The recipe indicates only the composition, and not the weight of the ingredients - this is up to your taste.

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

Method of cooking fried potatoes with fish in a frying 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 pan. Fry on both sides until golden brown. Place the finished fish on a plate.

Meanwhile, peel the potatoes and cut them as you like: mugs, slices, bars, strips. As soon as you remove the fish from the frying pan, immediately add the potatoes and immediately stir them so that they are evenly coated with the oil and the remaining flour. If necessary, add a little sunflower oil and fry the potatoes until tender, turning occasionally. In the middle of frying, sprinkle onion, cut into half rings, and stir. Salt at the very end. Place the fish on the finished potatoes, cover with a lid, reduce the heat to low and keep the pan on the fire for another 5 minutes. Then serve immediately.

Bon appetit!

We also suggest cooking Potatoes in Bacon according to the video recipe.

Video recipe Potatoes in bacon

Fried potatoes with meat is the simplest dish you can think of. There are many options for preparing it. There are also some tricks that make cooking more appetizing.

Often, additional products are added to potatoes fried with meat. These can be mushrooms or a large amount of onions, which will add juiciness and flavor to the dish.

Fried potatoes are the most popular folk dish. There are many options for preparing it. Probably every housewife has her own special secret for preparing such a delicious dish.

Fried potatoes with pork in a frying pan

We can say that potatoes with meat is a banal dish that is prepared very often. And this is not surprising, because if you need to cook something quickly, potatoes are the first thing that comes to mind. The most important thing is that the whole process will take very little time.

To prepare you will need:

potatoes in the amount of 600 grams;
pork in the amount of 150 grams;
greens in the amount of 10 grams;
two to three tablespoons of vegetable oil;
salt according to taste;
a little ground black pepper.

Cooking time – 45-50 minutes.

The immediate process of preparing fried potatoes with meat:

Rinse the prepared meat well and cut into thin oblong pieces;
Place the dishes on the stove, grease a little with vegetable oil and lay out the prepared meat. At the same time, it is better to level it for better frying;
Peel the potatoes, rinse and cut into small strips;
After the meat has acquired a golden crust on both sides, you can lay out the potatoes;
Fry for 5-7 minutes, and after that you can season with salt and pepper;
Reduce heat to medium and cover the pan with a lid. After a certain time interval (about 5 minutes), you need to stir the potatoes;
When cooking is complete, finely chop the greens and sprinkle on the dish. Use only hot.

French-style meat with potatoes in a slow cooker

Your favorite dish, cooked in a slow cooker, acquires a 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.

Method for preparing potatoes with meat in French:

Before cooking, the pork must be rinsed with cold water, cut into thin slices and carefully beaten. Then pour oil into the bottom of the multicooker bowl and place the prepared meat there, which is then salted and peppered.
Cut the pre-prepared onions and carrots into rings and place on the meat: first the onions, then the potatoes. Grease with sour cream (mayonnaise), add salt again, sprinkle with chopped garlic. Close the lid, setting the “Baking” mode for forty minutes.
Fifteen minutes before the expiration date, you need to open the lid, place the tomatoes cut into slices on top of the potatoes and sprinkle with grated cheese. Close the lid until the end of the cooking time.

It is better to serve the meat in a wide plate, garnished with sprigs of dill or parsley.

How to fry potatoes with meat and lard

Potatoes prepared according to this recipe turn out very rich and satisfying. To prepare you will need:

potatoes in the amount of 500 grams;
lard in the amount of 150 grams;
meat in the amount of 300 grams;
salt;
pepper;
two medium onions.

Calorie content – 190 kcal per 100 grams of dish.

The process of preparing potatoes with meat and lard:

Peel the potatoes and cut into strips;
Wash the meat well and cut into small pieces;
Cut the lard into thin strips;
Place the frying pan on the stove and put the lard into it. Fry it over medium heat until the fat evaporates;
Add meat and fry until half cooked;
Then add the potatoes and fry everything together, stirring occasionally;
Five minutes before the end of the cooking process, add the onion, cut into small cubes;
At the end add salt and pepper.

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Fried potatoes in a frying pan with minced chicken

With minced meat, your favorite fried potatoes are much more satisfying. The dish goes very well with canned and fresh vegetables, as well as herbs. Prepare a dish from the new harvest vegetables.

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Ingredients needed for two servings:

you will need 0.4 kg of potatoes;
0.2 kg of minced chicken, this can be breast and drumsticks;
0.1 kg of onion;
80 ml sunflower oil;
Salt to taste.

Step by step recipe:

To prepare minced meat, take chicken breast, leg, thigh meat, whatever is available, trim the flesh and grind in a blender, obtaining a homogeneous mass.
Cut the peeled and washed potatoes lengthwise, then crosswise into slices, not very thin. Peel the onion and cut into small cubes.
Place the potatoes in a heated frying pan with oil and fry for a third of an hour, stirring every five minutes. At the moment when the potatoes take on a golden crust, place a lid on the frying pan.
In another pan, cook the minced meat in oil with onions. Add two pinches of salt and simmer for 10 minutes, this is enough for minced chicken.
When the potatoes are almost ready, add minced meat and onions, salt to taste, stir and fry for another 5 minutes. The covered dish will finish cooking, do not stir it and turn off the heat.

Indescribably tasty, satisfying and unforgettable.

Fried potatoes with mushrooms and meat

These potatoes turn out very tasty and aromatic.

List of ingredients for preparation:

large potatoes - about eight pieces;
large onions - two pieces;
wild mushrooms in the amount of 400 grams;
parsley;
dill;
garlic cloves - three or four pieces;
three tablespoons of vegetable oil;
salt in small quantities;
black pepper.

Cooking time – 45 minutes.

Calorie content – 122 kcal per 100 grams of dish.

After the preparation of the products is completed, you can begin to directly prepare the delicious dish:

Peel the onion and cut into small cubes;
Peel, wash and cut the mushrooms into medium-sized slices;
Prepare a deep frying pan, grease with vegetable oil and heat well. Then add onions and mushrooms. Fry well, then season with pepper and salt. Pour into a separate container;
Peel the potatoes and wash them thoroughly; Cut into strips;
Place in a frying pan pre-greased with vegetable oil;
Fry until fully cooked. Add mushrooms and onions to it, mix;
Chop the garlic and herbs well and add to the already fully prepared dish.

Step-by-step preparation with photos

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.

Fried potatoes with minced meat: step-by-step recipe

Minced meat can always be found in any refrigerator. This is an indispensable product in any situation. It can also be used in making fried potatoes. To do this you will need:

large potatoes - from five to seven pieces;
any minced meat in the amount of 200 grams;
one small onion;
three tablespoons of refined sunflower oil:
two garlic cloves;
seasonings to taste;
salt.

Cooking time – 40 minutes.

Calorie content – 137 kcal per 100 grams.

How to properly fry potatoes with minced meat:

Peel the potatoes, wash and cut into small pieces;
Also peel, wash and cut the onion into cubes;
Place the frying pan on the stove and fry the minced meat;
Then add the prepared onion to it;
And after that, potatoes are laid out in the pan;
Thus, it needs to be fried for 20 minutes. It is necessary to stir the dish periodically. Often this is not worth doing, because there is a high probability of breaking all the parts. So, the dish will become like a mushy mass;
Add salt and spices to the dish just before the end of the entire cooking process. At the same time, add chopped garlic.

Potatoes with meat, stewed in a pan

Ingredients: half a kilo of pork pulp, carrots, a kilo of potatoes, onion, bay leaf, pinch of thyme, 1 tbsp. a spoonful of tomato paste, fresh garlic to taste, half a liter of filtered water, salt.

The meat is washed, dried with paper napkins and cut into small pieces. Next, the pork is fried until golden brown in a hot frying pan without oil. The container is not covered with a lid. This process will seal the juices inside the meat pieces.
At the very end, the pork is salted and sprinkled with thyme, after which it is transferred to the pan.
Small pieces of carrots and onions are fried in the same frying pan. You can also add garlic cubes. Water is added to the frying and bay leaves are added. When the liquid boils for a couple of minutes, the laurel leaf can be removed.
The contents of the frying pan are poured into the pan. Potato bars and tomato paste are sent there.
Potatoes and meat are stewed in a saucepan under a lid for a little longer than 50 minutes.

It is very tasty to serve this treat with finely chopped fresh or dried dill.

Potatoes with minced meat and onions in a slow cooker

If you have a slow cooker, then cooking fried potatoes is even easier. First you need to prepare all the necessary products:

large potatoes - about three pieces;
one onion, preferably a large one, maybe even two;
any minced meat in the amount of 100 grams;
Three tablespoons of vegetable oil;
a pinch of salt;
a little ground black pepper;
dry greens.

Cooking time – 30 minutes.

Calorie content – 144 kcal per 100 grams of dish.

Step-by-step preparation of fried potatoes:

Peel the onions and potatoes well. Slice the onion very thinly into half rings. Also cut the potatoes into thin slices;
Connect all the components together. The minced meat should be in the form of small lumps. Add salt, pepper, herbs. Mix everything thoroughly;
Pour vegetable oil into the multicooker bowl and place the prepared mixture of onions, potatoes and minced meat there;
Close the lid and set to “Frying” mode. It is advisable to also set the temperature (140 degrees);
During the cooking process, it is necessary to constantly stir the potatoes, otherwise they may burn too much. Fry for ten minutes.

If you want to get a golden crispy crust as a result of frying, you need to leave the pan without a lid. This requires stirring the potatoes constantly.

The dish is salted at the very end, because if you do it right away, the vegetable will release juice and become too soft.

Fried potatoes with meat is a very popular and beloved dish. It doesn't take a lot of time to prepare it. Everything is very simple and fast. But it is very rare to meet a person who refuses such a wonderful meal.

I suggest preparing a quick and simple dinner of delicious fried potatoes with beef. The speed of cooking depends on the type and softness of the meat. If necessary, the meat needs to be stewed a little. A variety of spices will add originality to the dish and make it not boring.

To prepare fried beef with potatoes, prepare the ingredients according to the list.

Wash the beef, dry and cut into small pieces.

Heat the vegetable oil well and fry the meat over high heat until golden brown. Frying should be quick. Then reduce the heat, pour in a little water and simmer the meat under a closed lid until the water boils away. Check for softness and if necessary, repeat the procedure with water.

Prepare potatoes and onions by cutting them into half rings.

Fried and stewed meat without liquid can be salted and flavored with spices. I add spices to the meat and then to the potatoes.

Add potatoes to the saucepan and fry until half cooked. Salt and spices to taste.

Then add the onion and bring the dish until fully cooked.

Serve fried beef with potatoes with fresh salads or pickles.

Calories: Not specified

Cooking time:
Not specified
It is impossible to imagine that potatoes are not cooked at least once a week. Tender puree, crumbly boiled with sauerkraut, in a salad jacket, fried, or stewed with meat. Especially in winter - hot, aromatic potatoes with meat and gravy seem tastier than any delicacy! It is very easy to diversify the same recipe by mixing potatoes with other vegetables, adding tomato, sour cream, cream, changing the set of spices. It’s not for nothing that practical housewives consider this tasty and uncomplicated dish one of the best options for an everyday dinner or lunch - it’s delicious, you can please everyone at once, and it’s not very troublesome to prepare. Potatoes stewed with pork in a frying pan, a recipe with photos of the preparation of which is offered today, is no exception. To prepare this dish, it is better to choose a piece of soft, boneless pork that is not very fatty. The neck, shoulder blade, adrenal part or rear are suitable. Fillet or tenderloin will also work, but this meat is expensive and can be prepared in some other way: baked in foil or in spices, used for boiled pork, or made into chops.

Ingredients: - pork of moderate fat content - 350-400 g; — potatoes – 500-600 g; - onions - 2 large onions; - carrots - 1 large; - pork lard or vegetable oil - 2 tbsp. l; - ground paprika, ground chili - 0.5 tsp each (to taste); - salt - to taste; - water or vegetable, meat broth - 2-2.5 cups; - any greens - for serving.

Recipe with photos step by step:

Chop the pork into small pieces to help tenderize the meat faster. You can cut both along and across the grain; in this case, the size of the pieces is important, not the shape of the cut. We make portioned pieces for one bite.

Stewed potatoes with lard will turn out very tasty, but with vegetable oil it’s also good. Heat the fat, place the meat pieces in one layer and fry over medium-high heat for about five minutes. Stir while frying so that the crust is thin and even on all sides. At the same time, cut two large onions into cubes - they will be stewed together with the meat and you will get a delicious thick gravy. When the meat is sufficiently browned, add the onion, reduce the heat and simmer for several minutes until the onion cubes are saturated with fat.

Season the meat with spices. Choose aromatic additives to suit your taste or prepare according to the recipe with the addition of paprika and chili pepper.

Pour in half a glass of water and add some salt. We wait for it to boil and leave the pork to simmer for 30-35 minutes over low heat. If the water has boiled away and the meat is still a little tough, add a little water and continue to simmer. During stewing, the liquid will almost evaporate, the meat will become soft, soaked in spices, and the onion will boil and turn into a thick sauce.

While the meat is stewing, we clean and cut the remaining vegetables: potatoes into pieces of any shape and size, carrots into slices or circles.

Add carrots to the stewed pork, mix, soak in oil.

Add potatoes, mix with meat, onion gravy and carrots. Leave to simmer for three to five minutes so that the potatoes are saturated with fat and spices.

Add the rest of the water and bring to a boil. Salt to taste. Cover the dish with potatoes and meat and simmer over low heat for 15 minutes until the potatoes are ready. At the end of cooking, you can add sour cream or tomato sauce, but even without additives, stewed potatoes with meat will turn out very tasty. Turn off the fire. Leave the pan covered for a few minutes. At this time, prepare a vegetable salad or take out homemade pickles and marinades, cut bread. Place the stewed potatoes and pork on plates, sprinkle with herbs and serve. Bon appetit! Author Elena Litvinenko (Sangina)

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

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

Ingredients:

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

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

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.

Grind clean mushrooms into medium-sized plates.
Potatoes, peeled and thoroughly washed, cut into thin halves.
Grind the meat into medium-sized pieces and place in a heated frying pan with oil.
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.
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.
At the end of cooking, add chopped onions. Cover the food with a lid and continue frying for about 4 minutes.
At the end of cooking, sprinkle chopped dill on top and serve hot.

Stewed potatoes with meat in a frying pan

Ingredients: 830 g potatoes, 760 g pork pulp, onion, 1 tbsp. a spoonful of tomato paste, table salt, a bunch of herbs.

First, the pre-prepared meat is cut into fairly large cubes. Next, the pork is placed on a hot frying pan without oil for frying. The required amount of fat will be rendered from the meat pieces during cooking.
Next add onion cubes to the pork. Together, the products are fried for another 6-7 minutes with frequent stirring.
Tomato paste is placed in a frying pan with semi-finished ingredients. After another 5-6 minutes of simmering, hot water is poured into the container. There should be enough of it to completely cover the meat.
After about half an hour of stewing the pork under the lid, add potato blocks to it. Products are salted.
Next, the potatoes and meat are simmered in a frying pan under the lid until the vegetable cubes are soft.

The finished treat is generously sprinkled with chopped herbs.

With added mushrooms

Ingredients: 330 g pork pulp, 280 g fresh champignons, 420 g potatoes, onion, salt, carrots.

All potatoes are peeled, washed and cut into medium cubes.
The champignons are cleaned and cut in any convenient way. You can do this in cubes or thin slices.
Meat is also ground in the same way. But first you need to rinse it under running ice water and lightly dry it with paper towels.
The remaining vegetables are washed and chopped randomly. It’s important not to be petty here. It is best to cut carrots into cubes, and onions into half rings.
First, the meat is fried in a frying pan until golden brown. Then it is transferred to a plate, and vegetables (except potatoes) are sauteed in the rendered fat.
The pan is released again and the mushrooms are lightly fried.
Now all separately prepared components are connected. You need to put them in a frying pan with a thick bottom and walls. The ingredients are salted. You can season them with any spices to your taste. Products are filled with hot water.

Potatoes with meat and mushrooms simmer over low heat for 40-45 minutes. The treat is served in separate portioned bowls.