Potatoes fried with meat in a frying pan recipe. Stewed potatoes with pork. A simple recipe for fried potatoes with meat in a frying pan

4-5 pieces of large potatoes.
2 large onions.
100-150 grams of moderately fatty pork.
vegetable oil, salt, bay leaf, pepper.
100 grams of hard cheese, optional.

How to cook fried potatoes with meat:

If you have two frying pans and two free places on the stove, you can cook meat and potatoes in parallel. If not, start cooking with meat. Cut it into thin slices, trimming off excess fat (thin layers of fat can be left). In heated vegetable oil, fry these pieces of meat until crusty on both sides.

Cut the peeled potatoes into slices and dry them from water.

Place the potatoes in the frying pan with the meat and fry until crisp, stirring several times so that as many potato slices as possible are fried, but do not bring them to full readiness. Meanwhile, cut the peeled onion into rings or half rings of medium thickness.

Place onions on top of potatoes. Salt and pepper the contents of the frying pan, add one bay leaf (optional), cover with a lid and continue cooking over medium heat until the onions and potatoes are fully cooked. At the end of cooking, you can put grated cheese on top and cover the pan with a lid for another couple of minutes so that the cheese melts. With cheese, the dish tastes even better and looks more festive.

Fried potatoes with meat are ready.

Bon appetit!!!

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

2018-10-18 Marina Vykhodtseva and Alena Kameneva

Grade
recipe

39085

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

8 gr.

Carbohydrates

10 gr.

140 kcal.

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

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

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

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

Ingredients:

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

Cooking process

Prepare all the necessary products according to the list. Select medium-sized potato tubers. Peel the potatoes, then wash and dry well.

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

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

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

Heat vegetable oil in a frying pan, add chopped potatoes, add meat and onions. Fry potatoes and meat over moderate heat for 25 minutes, stirring all ingredients occasionally.

At the end of cooking, sprinkle the finished potatoes with chopped fresh dill. Don’t forget to season everything with salt and pepper, then place the potatoes and meat on plates and serve.

Bon appetit!

Option 2: Quick recipe for fried potatoes with meat in a frying pan

This quick fried potato recipe will use pork, as this meat does not require additional steaming. You will also need two frying pans so as not to delay the process.

Ingredients:

300 grams of pork;
25 grams of butter;
600 grams of potatoes;
2 onions;
salt pepper.

How to quickly cook fried potatoes with meat in a frying pan

Pour 10 ml of oil into one frying pan and set to heat. If the pork is fatty, you can simply lightly grease the surface.

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

Peel the potatoes. Cut each tuber into neat strips; there is no need to make thick pieces so as not to delay the cooking time. Place in another frying pan with the remaining heated oil and fry for about five minutes.

Cut the onion into strips, add to the meat, reduce heat, and fry on medium for another couple of minutes.

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

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

The dish can be prepared even faster and easier if you have boiled potatoes. In this case, the vegetable is simply chopped and added to the fried meat; a second frying pan is not needed.

Option 3: Young fried potatoes with meat in a frying pan

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

Ingredients

500 grams of meat;
150 grams of onion;
700 grams of new potatoes;
40 grams of butter;
spices;
1 bunch of dill.

Step by step recipe

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

Pour water over the vegetable and let it cook. Bring until soft, the tubers should be easily pierced, but not fall apart. Drain into a colander.

While the potatoes are cooking, chop the meat, place it in heated oil, and fry over high heat for three minutes. Cover the frying pan and simmer for 15 minutes. At this stage, reduce the heat to low.

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

Add the potatoes to the meat, turn up the heat a little and fry everything together until fully cooked.

Chop the dill. You can use other greens for this dish, for example, parsley. Divide the dish into portions or into one large plate, cover with herbs.

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

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

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

Ingredients

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

Step by step recipe

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

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

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

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

As soon as the potatoes become easy to pierce, add spices to the dish; now they can be salted. Stir and add heat. Lightly fry the ingredients and you're done!

If the dish is prepared with the addition of wild mushrooms, they must first be boiled and then followed according to the recipe. When using boiled mushrooms from the freezer, the product does not need to be thawed first, that is, it can be immediately added to other products.

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

To prepare this dish you will need sauerkraut. But you can also cook a similar dish with fresh vegetables, it’s not for everyone. In the second option you can use more of it.

Ingredients

600 grams of sauerkraut;
2 onions;
500 grams of meat;
5 potatoes;
50 grams of butter.

How to cook

The dish will be prepared in two frying pans, since the acidity of the cabbage will not allow the meat to soften. Therefore, we divide the oil in half. If the meat is fatty, then you can use a smaller part. Place the pans on the stove.

Cut the meat into arbitrary pieces, put it in one frying pan, and fry for about five minutes.

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

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

Add the cabbage squeezed out of the brine to the fried potatoes, cover and simmer too, but ten minutes is enough.

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

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

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

A recipe for delicious fried potatoes with eggplant and meat. A small piece of pork is used here. Instead of meat, you can take peritoneum with layers, it will also be very tasty, and you don’t have to add additional fats.

Ingredients

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

How to cook

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

We cut the eggplants and salt them. Let it sit, then rinse and squeeze out any drops. Place in another frying pan and fry for a couple of minutes over high heat.

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

Add the eggplants to the meat and potatoes and immediately grate one tomato. You can do this right above the frying pan.

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

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

Using this technology, you can cook with bell peppers, zucchini and other vegetables at your discretion. Each time the dish will have a slightly different taste, without the need to look for and master new recipes.

Option 7: Fried potatoes with beef in a frying pan

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

Ingredients:

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

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

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

Heat the oil, place the prepared beef in it, fry a little, then cover the frying pan and simmer in the released juice for 20 minutes. At this stage, make a small fire.

Peel the potatoes, cut into small cubes.

Open the pan. If there are any meat juices left, evaporate. Then add the chopped potatoes, stir, and fry covered for 10 minutes.

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

Add salt to the potatoes and meat, fry without a lid for another 10-12 minutes until cooked, turn the heat to medium.

If you sprinkle the dish with chopped dill and garlic at the end, cover the pan and let it sit for about five minutes, the potatoes will be imbued with an extraordinary aroma.

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 fatty pork, 1 kg potatoes, 1 onion, sunflower oil (if necessary), salt and ground black pepper - to taste.

Method for 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, which will be rendered, and to prevent the minced meat from becoming 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 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.

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 you wish, 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’ll try to fry everything together so that the ingredients are properly saturated with each other’s flavors 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 make 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 make Chicken and Egg Fried Potatoes 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.

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

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

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

Remembering such moments warms the soul, because, as children, we did not think about how to fry potatoes and meat in a frying pan and where to get the ingredients for its preparation. But we have grown up and our children are already waiting for us to call them to the table, so that they too have a pleasant memory from childhood - make the dish unforgettably tasty.

How to fry potatoes with meat in a frying pan

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

Ingredients

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

We peel the root vegetables, rinse them under running water, dry them with paper towels and cut them into beautiful (medium-sized) strips.

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

While we conjure up cutting and washing potatoes, the meat cooks, absorbing the aromas of bay leaves and fragrant thyme, while bathing in the salted broth.

Remove the meat from the salted water and fry it until golden brown. If you let the broth drain well from the meat, and add adjika or a pinch of red pepper to the oil, the result will exceed all your expectations.
When the meat is browned, add raw potatoes to it. But don’t rush to salt the food right away, we will do this a little later, it will be better for the taste of the dish.

At this stage of frying the potatoes with meat, you can add chopped garlic or onion if you want. They will give your snack a pleasant smell and diversify its taste, making it richer and more intense.

Fry potatoes with meat under an open lid. If you cover the pan, the root vegetables will soften and significantly lose their taste. During the frying process, do not forget to stir the aromatic ingredients with a wooden spatula.
Finally, add your favorite spices, including salt, to the dish of fried potatoes and meat. Be sure to add fresh (chopped) greens to the appetizer. The aroma will be such that household members will come running to the table ahead of time.

Serve potatoes with meat hot on a wide plate on which fresh lettuce leaves are laid out. In addition to aesthetic pleasure, you will also receive benefits, since the lettuce leaves will quickly absorb excess oil, and in return will give the appetizer a unique aroma.

Potatoes with meat in a frying pan: cooking secrets

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

Now you know how to quickly and deliciously fry meat in a frying pan with potatoes. Your whole family will be delighted with such a snack, so don’t be surprised if your household demands to “continue the banquet.”

Bon appetit!

Ingredients:

- potatoes - 500 gr.;
- meat - 200 gr.;
- greens, dill, onion or parsley - a bunch;
- salt - to taste;
- garlic - to taste;
- black pepper - to taste;
- fat or lard for frying;
- sunflower oil - for frying.

Recipe with photos step by step:

Wash the young potatoes, peel them or simply scrape them with a sharp knife. Cut into slices or strips.

Place the saucepan on gas and boil the potatoes for 3 minutes.

Wash the meat and cut it into small pieces.

Put the frying pan on gas and melt any lard or fat you have.

Fry the meat in a hot frying pan, stirring occasionally.

Salt the water from the potatoes and leave in a colander for a while to drain. After the water has drained, add the potatoes to the frying pan with the meat. Salt everything, season with black pepper, or other seasonings to taste and fry until cooked. Remove from heat.

Finely chop parsley, dill or onion greens, washed under water. We choose greens depending on our own preferences.

Place the greens in the frying pan. Next, peel the garlic, pass it through a press and place it in the meat. Just leave it in the hot pan and cover with a lid.
Fried potatoes with meat are ready. Serve with pickled onions or mushrooms. I also want to tell you how to prepare