How to fry potatoes in a frying pan with onions, mushrooms or meat?

It would seem that everyone knows how to fry potatoes in a frying pan (with onions, for example). However, how many sorrows there are! That turns out to be steamed, but not fried, then the crust is formed some kind of indistinct, then the taste is uncertain ... People sometimes even refuse a favorite, albeit not too useful, a dish.

Do not make such sacrifices! Just need to figure out how to properly fry potatoes in a frying pan, take into account the mistakes made before and make the family a wonderful dinner! Moreover, there is nothing complicated in the rules. It is quite easy to master them.

How to fry potatoes in a frying pan

First of all, pay attention to the existing frying pan. Teflon can immediately be set aside for something else, since it has a too thin bottom, and normal roasting will not work. The best frying pan is cast-iron, but the other one, only the thick-bottomed one, will do.

We go further. Before frying potatoes in a frying pan (with onions, mushrooms or in splendid isolation), it must be dried with paper napkins. The moisture released from the tubers prevents the formation of treasured crust. But contributes to their suppression.

Another secret is how to fry the potatoes in a pan with a crust: put the sliced only in a well-heated fat or oil. If they do not have time to heat up, the slices will stick, and in the future they will start not to cook again, but to steam themselves. Another very common mistake is the use of the lid. Covered the frying pan - got a soft pale stewed potatoes.

To get a beautiful and strong crust, you need to start the frying on high heat, and with its grasp reduce it to medium. And in any case, do not get in the way too often!

And, finally, the potato itself. Do not start up young tubers - they can also be quite decent fried potatoes, but still not rich and juicy. Plus the correct salting: the salt is added to the very end, since it also prevents zamumyanivaniyu.

Classic Recipe

Consider first how to fry potatoes in a frying pan with onions. Here, the most common error is the casting of vegetables in a bowl simultaneously. The result is pitiable: the tubers fall apart, the onion is actually smeared on straws, the taste turns out to be doubtful. The following algorithm will be correct:

• Potatoes, of course, are cleaned, cut (the shape of the cutting is not important, but it is better to make slices thin) and is dried.
• The oil poured into the frying pan.
• The potatoes are poured and fried according to all the rules until they receive a comprehensive golden crust.
• Slices rake off to the sides, and the crumbled onion pours into the center.

When the second ingredient is gilded, everything is mixed and salted.

Fry alternative

No matter how hard you try, there is always a risk that the juice from the fresh onions will cause the potato straw to fall apart, and the roast will not get the desired color. Consider how to fry potatoes in a frying pan with onions in an easier way. Tubers should be cooked in one bowl, and onions in the other. When both components reach the required condition, they are combined and left for a couple of minutes on fire for mutual impregnation of each other with juices.

Potatoes with forest mushrooms

This refinement is very important, since it is possible to fry potatoes with mushrooms in a pan in two different ways. Mushrooms that are collected in the forest should be pre-prepared: if necessary - cleaned, then - boiled. Further we proceed as follows:

• Tubers processed in the manner described above with mandatory drying.
• We heat the oil in a thick-bottomed vessel and fry the straws, slices or circles until almost ready. The crust must cover them from all sides, but inside the potato should remain slightly damp.
• Oats (chanterelles, honey agarics) are cut, poured into the main product and fried together for five minutes. At the same stage, the dish is savored by spices and podsalivaetsya.

To enrich the taste, you can add a couple of spoons of sour cream to the frying pan and mix everything until it dissolves. Dinner is served!

Potatoes with champignons

Here the approach will be different. "Home" mushrooms do not need to cook. And you can not put it right away, because frying potatoes with mushrooms in a frying pan at the same time means getting some porridge. So do not be lazy and use two vessels at once. In one pan, according to all the rules, potatoes are fried, in the other a bow is at first given, and afterwards crumbled mushrooms are poured. When both are ready, the ingredients are combined in a larger frying pan, mixed and left for a couple of minutes under the lid with the fire switched off, so that they take aromas and juices from each other.

Since the mushrooms themselves are quite tasteless, many housewives advise that when roasting they add crushed garlic and / or spicy herbs to them.

Potatoes and pork

Want to get a full and satisfying dish - learn how to fry potatoes with meat in a frying pan. It is also preferably a phased preparation. Pork is better to take from the fatty parts of the carcass, then you can do without additional oils, and potatoes will absorb its spirit.

A slice of grams of meat is cut into four hundred cubes. They are laid in a dry frying pan, and the fire is first made slow, so that grease is thawed. When the pieces are covered with a golden crusty crust, they are transferred to a separate dish and replaced in a frying pan finely chopped with a large onion. The roast is cooked to a juicy brownish color and sent to the company for meat.

Now the potato is cut into strips - for the indicated amount of pork it will take seven pieces (medium size). If the fat is not enough, it can be diluted with sunflower oil. Potato slices are brought to a ruddy ready, after which they combine with the retarded ingredients. Posoliv, pepper and sprinkled with herbs, the dish can be served on the table.

Delicious pies

Many housewives are not ready to bother with baking. For them, a very simple recipe is suitable. How to fry pies with potatoes in a frying pan fast and tasty? Here is a very simple dough, which even a novice culinary expert will be able to make, as well as a simple filling. The result is simply wonderful! First we'll deal with the "insides". For them, approximately 500 g of potatoes are boiled in the water that has been soaked, after which they are brought to the state of puree with a spoon of butter in a hot form. From a pair of bulbs the roast is made, and both components are evenly joined together. A quarter of a liter of low-fat kefir mixes a little soda, two eggs, a pinch of salt, two tablespoons of refined oil and a spoonful of sugar.

The dense, but soft dough mixes (flour will leave about half a kilogram). From it roll balls, which are warmed up in flat cakes. Pies are formed. In a frying pan, sunflower oil is well heated, in which a culinary miracle is fried. When a smooth blush is obtained, the container is covered with a lid, and the pies for a few minutes languish under it.