Fried potatoes with onions are a hearty and mouth-watering dish. Of course, frying is not the best way to cook, as it increases the calorie content of the product and can badly affect the health of people suffering from gastrointestinal diseases. But sometimes I really want to treat yourself to tasty and mouth-watering potatoes with fried crust.

Basic recipe for your favorite dish

Fried potatoes with onions in a pan are cooked without problems. The main thing is not to take too many tubers, as it will be problematic to fry them.

If there is a lot of potato, it will most likely turn out not fried, but stewed.

Necessary components:

  • potatoes - 3 tubers;
  • bow - head;
  • oil and salt - as needed.

Sequencing:

  1. Cut peeled tubers into thin strips or slices.
  2. Heat oil in a pan.
  3. Fry the potatoes on one side so that a golden crust forms.
  4. Then gently flip it to the other side.
  5. Chop the onion into thin half rings. Add to pan. Fry over medium heat without a lid, stirring occasionally as if turning layers (like porridge, you can’t stir the potatoes, otherwise it will lose shape).
  6. Salt at the very end of the preparation.

Serve with a salad of fresh vegetables - this will help compensate for the harm from frying. Bon Appetit!

Variations of fried potatoes with onions in a pan

You can supplement this dish with any components - the choice is very wide.

With fat

Fried potatoes with lard are very tasty.

You can use any bacon - regular, salty, smoked. The most delicious will be potatoes in fat with a layer of meat.

What is required:

  • potato - 6 tubers;
  • lard - 75 g;
  • bacon - 50 g;
  • onion - a large head;
  • salt and oil to taste.

How to cook:

  1. Remove the peel and salt from the fat, cut it into short blocks. Chop the bacon into strips, onions - rings, potatoes - whetstones.
  2. Put the lard in a hot pan to get fat for frying. After 1 - 2 minutes add the bacon.
  3. Blot the potatoes with a paper towel to remove moisture.
  4. When the bacon becomes bacon, put potatoes into the pan, a little later - onions.

You can fry under the lid, but this way the dish will turn out softer (as when stewed), or without it, then the potato wedges will be fried and rosy.

With mushrooms

Potatoes with mushrooms and onions will appeal to even fastidious gourmets. In addition, this dish can be prepared in the Post.

 

Necessary components:

  • potatoes - 6 tubers;
  • champignons - a dozen;
  • bow - head;
  • oil, spices and salt - as needed.

Sequencing:

  1. Chop the tubers with cubes. Fry in a preheated frying pan without a lid over high heat for 7 to 9 minutes.
  2. Meanwhile, chop the mushrooms and onions. Insert the champignon plates into the pan. Fry for about 5 minutes.If you need potatoes with a fried crust, it is better to fry the onion with mushrooms separately, since champignons give a lot of liquid.
  3. After the specified time, add the onion cubes and cook another 10 to 12 minutes.

At the end, salt and season to taste.

With meat

You can take any meat, anyway the dish will turn out to be very tasty and satisfying.

A set of components:

  • potatoes - 0.6 kg;
  • pork neck - 300 g
  • onion - a large head;
  • oil, spices and salt - as needed.

Cooking process:

  1. Dice the tubers and rinse well.
  2. Chop onion rings, meat - small pieces.
  3. Pour oil into a pan and heat well. Then fry the pork until golden brown. Salt, introduce spices.
  4. Add potatoes to the pan. Continue cooking.
  5. When the dish is almost ready, add thin half rings of onions.

Serve with sauerkraut or fresh cabbage salad.

With garlic

Garlic gives any dish an amazing flavor.

Necessary components:

  • potatoes - 5 tubers;
  • bow - head;
  • garlic - 2 cloves;
  • greens - a bunch;
  • paprika - 1 tsp;
  • oil and salt - as needed.

Sequencing:

  1. Cut the tubers into slices, onions into half rings.
  2. Fry the onion in a preheated pan until golden. Add potatoes and cook for 10 minutes.
  3. Then add salt and spices and fry for 20 minutes, stirring occasionally.
  4. Pass the garlic through the press, chop the herbs and add these ingredients to the dish.

Serve with vegetables.

With chicken

To make the dish more satisfying, you need to add meat to it. Chicken fillet is also quite suitable.

 

What do you need:

  • potatoes - 7 tubers;
  • fillet - 1 pc.;
  • bow - head;
  • oil, salt and spices - as needed.

How to cook:

  1. Rinse and dry the fillet. Cut into slices, sprinkle with salt and spices, let marinate.
  2. Finely chop the onion, chop the potatoes.
  3. Heat oil and fry the chicken over high heat. She should be white.
  4. Reduce heat, cover lid and simmer for 10 minutes.
  5. Introduce potatoes, mix and fry until golden brown.
  6. Add onions, salt, spices and mix gently. Fry until tender.

Serve with fresh vegetables, canned salads, home-made sauces.

With crust

Getting a golden and crispy crust is not as easy as it seems at first glance.

Note the following tips:

  • Remove excess starch. To do this, cut into cold water and leave for a quarter of an hour.
  • Get rid of moisture. The liquid is drained, the cut is washed again and laid out on a paper towel.
  • Heat the pan and oil well. If you break this rule, the potato will simply stick to the bottom.
  • Do not mix too often. Turn over the contents of the pan with whole layers without unnecessary movements.
  • Do not cover. Under the lid, the dish will turn out stewed and loose.

To reduce the calorie content, it is better to lay the finished potatoes on a paper towel.

Necessary components:

  • potatoes - 5 tubers;
  • bow - head;
  • smoked sausage - 100 g;
  • greens - to taste;
  • oil and salt - as needed.

Sequencing:

  1. Cut the tubers into slices. Pour in water, let stand. Rinse and dry.
  2. Heat the oil well in a pan. Sprinkle potatoes, fry well on one side, gently turn over.
  3. In another skillet, fry the onion and sausage chopped in the rings.
  4. Introduce to the potatoes, mix gently and fry until fully cooked without a lid. Salt at the end.

Sprinkle with herbs before serving.

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