Delicious pan-fried potatoes with pork and onions are a wonderful hot dish, especially with sauerkraut. Delicious potatoes fried in a skillet with the addition of pork and onions are a guarantee of a hearty and luxurious home dinner.
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For many, this dish is so familiar that it has already become “regular” and frequent in the home menu. The culinary action called “frying” is heat treatment of products, as a rule, with the use of heated fat, of course, it can be without fat at all, for example, with infrared heating.
The formation of a special crust on the surface of fried products prevents leakage and loss of valuable internal “juice”, especially in meat, which makes fried products very juicy. Usually, up to 10% of fat is used in frying in a pan in relation to the total weight of products.
Fried potatoes are a dish of eat all over the world. From the time when potatoes came to Europe from the New World, gradually, fried potatoes became practically an international dish. Potatoes for frying are cut in dozens of different ways. You can find it cut into slices, pieces, straws, blocks, or even just grated potatoes.
Fried potatoes absorb oil very actively, so it is typically advised to add them. We don’t do it like that, an extra increase in calories is useless. Fried potatoes are perfectly prepared with a small amount of oil.
Pomme de terre rissolee is a popular variant of pan-fried potatoes in French cuisine. It is considered a “classic”. In this version, the potatoes are cut with “wedges” and cooked with vegetable oil in a saucepan or pan, often with the addition of onions and mushrooms, sometimes with bacon.
Our potatoes are cooked on a fairly high heat and without a lid. So that the dish is evenly fried and does not burn, it is necessary to mix all the ingredients regularly and intensively. In addition, we like to cook fried potatoes in aromatic oil with bacon and onions. And, of course, serve with homemade sauerkraut.
So, the recipe for potatoes fried in a pan with pork and onions!
Skillet fried potatoes and onions
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Pork and potato recipe
Delicious potatoes fried in a pan with the addition of pork and onions are a guarantee of a hearty and luxurious home dinner. For many, this dish is so familiar that it has become almost a “regular” and frequent dish on the home menu.
- Potatoes – 600 gr.
- Pork breast – 250 gr.
- Onion – 1 pc.
- Vegetable oil – 3 tbsp. l.
- Salt, black pepper, thyme – to taste
Fried potatoes are a simple and very common dish. Potatoes that are not the largest are best for frying – they are convenient to cut into uniform slices that are easy to fry. It so happened that we mostly fry white or yellowish potatoes at home, while many people like “pink” varieties. A matter of taste, I would say.
When I was little, my grandmother in the village mostly cooked potatoes with lard. To admit, I don't really like this version of this dish, it is very high in calories and a little “hard” for the stomach, although it is tasty. I prefer to fry potatoes in vegetable oil, and, of course, with onions.
As a nice meaty bonus to pan-fried potatoes, I suggest adding a little pork belly, not the most fatty, to the dish. You can always buy a cut of brisket with a low-fat content in a supermarket or bazaar.
Peel the potatoes. By the way, it is a very exciting activity. Wash under running cold water. Drain the water and let the excess water drain from the peeled potatoes. Using a sharp knife, cut each potato into narrow “pieces”. Ideally, for frying, you want pieces the size and shape of a peeled small orange. By the way, many people prefer to fry potatoes in rather coarsely chopped pieces, and there are also those who fry very thinly sliced potatoes.
Place the sliced potatoes in a deep bowl. Sprinkle potatoes with salt, pepper with freshly ground black pepper. Add 1–2 pinches of dry thyme — a very aromatic spice that works great. Potatoes are aromatic and tasty with thyme. Thoroughly mix the potatoes with spices and leave until the pork is fried.
Heat the oil in a deep pan. It is remembered that the village always used aromatic and fresh oil from sunflower seeds, the taste of which added a special charm to potatoes. Cut the pork breast into strips and put it in heated oil.
An important point: the potatoes are cooked without a lid and on a fairly high heat, much higher than average. This is significant because some ingredients of the dish may burn while others are still raw.
Considering the fact that the brisket is not very fatty, very little pork fat will be added to the dish, it will simply not melt. Fry the pork until light brown, stirring occasionally.
When the brisket becomes slightly ruddy, add all the prepared and chopped potatoes with spices to it. Mix thoroughly with a wooden spatula so that the potato pieces are covered with vegetable oil. Fry potatoes and pork, stirring often with a spatula. It is necessary that, firstly, the potatoes are fried, not stewed, and, secondly, they are not burnt in any case.
Peel the onion and cut it into large strips. It is important to “catch” the moment when you need to add onions. Using the tip of a knife, periodically pierce the largest pieces of potatoes, and as soon as the knife becomes easy enough to pass through the potatoes, immediately add onions. The degree of readiness of the potatoes, as one acquaintance says, “still literally a little.” Let's say, the onion will have time to fry in 5–6 minutes, and you should be guided by this time for the readiness of the fried potatoes.
Continue to fry the potatoes, pork and onions, stirring frequently to prevent burning and to ensure even frying. During frying, potatoes change color, become ruddy, with traces of frying. Onions fry quickly and, remarkably, become a little sweet. This circumstance greatly improves the taste of the dish.
As soon as the onion is ready, the potatoes are also completely ready. The total time of frying all the ingredients exceeds 30 minutes, and then as desired and to taste.
Potatoes are served exclusively hot. When cooled, fried potatoes lose their flavor and become hard and dry.
Potatoes are especially delicious combined with homemade sauerkraut. Well-cooked sauerkraut with thinly sliced purple onions and seasoned with aromatic oil is perfect for serving with fried potatoes.
Put a pile of sauerkraut in the center of a large plate and arrange fried potatoes, slices of brisket and fried onions around it. Actually, that's all, an excellent dinner is guaranteed.
A great dinner is potatoes fried in a pan with pork and onions.
You can replace the pork belly with smoked or fresh lard.
Serving Size2 servings
Amount Per Serving Calories 142.1Total Fat 5.3gSaturated Fat 0.8gCarbohydrates 15.4gFiber 1.9gProtein 8.2g
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