Fried potatoes with onions - a dish of all time!
There is nothing complicated in the preparation, it always turns out delicious, there are a lot of options and hundreds of different additives.
Here is a selection of the best recipes.
Fried Potatoes with Onions - General Cooking Principles
You can use any potato for frying, but if the tubers contain a lot of starch, then the pieces can fall apart in a frying pan and turn into mashed potatoes. If the vegetable contains little starch, then the pieces can remain tough and "glass" for a long time.
The peeled tubers are cut into strips, cubes, slices, slices or any other pieces. Shape and size are determined by recipe or personal preference.
What is put in potatoes with onions:
• mushrooms (fresh, pickled, frozen, dried);
• meat (including offal, poultry);
• vegetables (carrots, eggplant, pumpkin and others);
• sauces, dairy products;
• herbs, various spices.
How much oil to add? This is a matter of personal taste. When using a non-stick pan, a few drops are sufficient. But a really tasty and rosy potato is obtained by adding enough fat. The layer in the pan should not be less than 3-4 millimeters.
Classic fried potatoes with onions
The recipe for ordinary fried potatoes with onions, which can be easily and quickly prepared for lunch or dinner. You can use any fat or oil.
Ingredients
• 0.5 kg of potatoes;
• 1 onion head;
• salt pepper.
Cooking
1. Peel the tubers, cut into thin strips. But at will it can be any pieces. It is important not to make them too thick.
2. Pour a little oil into the pan, a layer about those millimeters. Or put a similar amount of fat. Warm up.
3. Dip the potatoes and fry under the lid until a good crust is sliced on the bottom side. Stirring is not necessary at this stage.
4. Shred the onion head in small pieces.
5. Open the pan and shift the onions to the potatoes. Now stir well, salt and fry without a lid.
6. Bring the dish to the desired readiness. Stirring is often not necessary so that the pieces do not fall apart.
Fried potatoes with mushrooms and onions (with mushrooms)
For fried potatoes with mushrooms and onions, mushrooms are the easiest to use. They do not require preliminary heat treatment and are considered the safest mushrooms.
Ingredients
• 0.7 kg of potatoes;
• 2 onion heads;
• 0.4 kg of champignons;
• spices, oil.
Cooking
1. Wash the mushrooms. It is important not to soak them for a long time, otherwise the champignons will take in a lot of liquid. Cut into pieces and send to the pan. Fry until fully cooked.
2. Cut the peeled tubers into strips or slices, pour into another skillet with oil. Fry for five minutes under the lid, then open.
3. Add the chopped onion bulbs to the potato.
4. As soon as the onion slices become transparent, spread the fried mushrooms to them. At the same stage, you can already salt and pepper the dish.
5. Fry the potatoes with additives for two minutes, turn off. Let stand a little on the stove before sending it to the table.
Fried potatoes with onions and liver
The liver is prepared in time as much as the potatoes. Therefore, a couple fits perfectly together. To prepare such fried potatoes with onions, you can take any liver. But if it is pork offal, then it is better to pre-soak it in milk.
Ingredients
• 0.6 kg of potatoes;
• 0.2 kg of onions;
• 0.3 kg of liver;
• seasonings;
• butter.
Cooking
1. Cut the peeled potatoes with any slices. Sent to the pan. We cover for a few minutes while we are engaged in the liver.
2. We wash the liver, be sure to remove the films from it, cut into pieces. Add to the potatoes. Cover again for a few minutes until toasting the underside.
3. Shred the onion with thin straws.
4. Open the pan, add the onion slices and stir everything. Salt a little, add any spices at our discretion.
5. Fry the dish until the potatoes are ready. The liver should have already reached this time.
Fried potatoes with mushrooms and onions (with dried mushrooms)
Dried mushrooms fit perfectly not only in soups, but also in fried potatoes with onions. Such an additive will make the dish unusually fragrant, but you need very little.
Ingredients
• 0.1 kg of dried mushrooms;
• 0.7 kg of potatoes;
• 0.2 kg of onions;
• water or milk;
• seasonings.
Cooking
1. Mushrooms need to be soaked in advance. You can fill them with water or milk the day before and put in the refrigerator.
2. Then the mushrooms are washed, filled with clean water and boiled for 20 minutes. The broth can be used for other needs. Mushrooms cool and cut into small pieces.
3. Put the chopped potatoes in a frying pan with oil and start frying.
4. As soon as the bottom is browned, add mushrooms. Now cover and simmer for about five minutes under the lid.
5. Shred the onion. Pieces can be long but not thick.
6. Open, toss the chopped onion.
7. Now salt, pepper. We fry without a lid until the products are rosy. At the end we taste it, you can add more spices, chopped garlic, any herbs.
Fried potatoes with onions and bacon
Another traditional recipe for fried potatoes with onions, which is cooked in bacon. You can’t call the dish useful, but how delicious it is! If you choose lard with layers, it will turn out tastier.
Ingredients
• 0.1 kg of fat;
• 4-6 potatoes;
• 1-2 onion heads;
• seasonings.
Cooking
1. Cut the lard in small pieces and lay on a dry frying pan in one layer. We put on the fire.
2. After a few seconds, the pieces of fat will begin to fry, and fat will flow. Once they are browned, you can flip to the opposite side.
3. While the lard is fried, chop the peeled potatoes. You can immediately chop the peeled onion heads.
4. We shift the potatoes to the fried fat, you can cover the pan and cook for several minutes under the lid.
5. Once the pieces are fried from below, you can add the onions and mix.
6. After a few minutes of frying, the dish can be added with salt.
7. We bring the potatoes to full readiness, optionally season with herbs, garlic.
Fried potatoes with mushrooms and onions (in sour cream)
Another variant of fried potatoes with mushrooms and onions, but not quite ordinary. This dish gives off an amazing creamy taste. Sour cream should be used fatty and not sour, you can replace the cream.
Ingredients
• 0.35 kg of mushrooms;
• 0.7 kg of potatoes;
• 0.2 kg of onions;
• 0.15 kg of sour cream;
• 0.5 bunch of dill;
• salt with oil.
Cooking
1. Wash the mushrooms and boil for about twenty minutes in boiling water. Cool, drain the broth. Cut into small pieces and leave to wait in the wings.
2. Cut the peeled tubers into strips, send them to fry in a pan with butter.
3. As soon as the straw begins to brown, we throw the chopped onion.
4. After a couple of minutes, we throw the boiled mushrooms. Set the fire to maximum and fry well. We often don’t mix the dish so as not to turn it into porridge.
5. Salt cream, you can pepper. Pour into the potatoes. It is better not to add a lot of spices to this dish in order to preserve the natural aroma and taste of mushrooms.
6. Cover, remove the fire and simmer for five minutes.
7. Sprinkle with dill, you can turn it off.
Fried potatoes with onions, meat and garlic
An explosive dish that just can't taste bad. You can cook it with different types of meat, but it turns out faster and tastier with pork. You can take veal, but only young, otherwise the process of achieving soft meat can be delayed.
Ingredients
• 0.6 kg of potatoes;
• 0.3 kg of meat;
• 0.2 kg of onions;
• 3 cloves of garlic;
• 1 small bunch of dill or parsley;
• fat seasoning.
Cooking
1. Cut the meat into strips or small cubes. Sprinkle with spices, add a spoonful of oil and stir. It is advisable to let it marinate for at least half an hour.
2. Put the meat in a hot skillet, add the remaining oil and fry for about fifteen minutes.
3. Add half the onion rings.
4. And last comes the potato. We cut as you wish. But the cooking time will depend on the size of the pieces.
5. Cover and fry a little under the lid to cook the potatoes. But do not overdo it, the pieces must retain their shape.
6. Then remove the lid, salt, pepper, add heat and fry the meat with vegetables until cooked.
7. Cut the greens, three garlic and grind together. Sprinkle on top of the dish, turn off and cover. Let’s soak in aromas and can be sent to the table!
Fried potatoes with pickled mushrooms and onions
For frying, you can use not only fresh, but also pickled mushrooms. Honey mushrooms are ideal for this purpose. They do not require slicing and look very nice in a dish.
Ingredients
• 0.7 kg of potatoes;
• 0.3 kg honey mushrooms;
• 2 onions;
• 3 tablespoons of oil;
• 5 branches of dill;
• salt pepper;
• sour cream at will.
Cooking
1. Cut the tubers into 1.5 centimeter cubes. Throw in hot oil and start frying.
2. Cut into small cubes of onion heads, send to the browned potatoes.
3. Marinade is well drained from honey mushrooms. If the mushrooms are slimy, which often happens, then rinse and let lie in a colander.
4. Add mushrooms to the pan as soon as the onion becomes transparent. Salt, pepper.
5. Now you can simply fry everything together and in the end season with chopped dill.
6. Or pour sour cream, about five spoons. Cover and simmer for several minutes under the lid.
Fried Potatoes with Onions - Tips & Tricks
• Potatoes are never salted at the very beginning of frying. Otherwise, he will not be able to beautifully brown.
• When frying in potatoes, it is better to add fine salt. Large grains are difficult to distribute in a fat mass and the dish will be seasoned unevenly.
• Adding garlic to fried potatoes is welcome. But you need to do this correctly. The clove is ground and added at the very end. Otherwise, the dish will have an unpleasant taste of digested garlic.
• If there is any doubt about the preparation time of an additional ingredient, such as meat or mushrooms, you can fry the product in a separate bowl or pre-cook. In this case, it is better to reunite five minutes before the end of frying and warm the dish well.
• Greens can be added to ready-made potatoes. It will be tastier and more aromatic if you pour it on top of the pan, turn it off and cover it for a few minutes with a lid.
• To make the potato crispy and rosy, the root crop is fried in a pan in small portions. It is also recommended to wash the starch slices after cutting and dry with a towel.
• The greaves remaining after frying fat can not be thrown away and put into the freezer. An appetizing addition for fried potatoes will be at hand at any time.
