Composition / ingredients
Step-by-step cooking
Step 1:
How to fry potatoes with minced meat in a frying pan? Prepare the products. For this recipe, you can take ready-made minced meat or chop chicken meat yourself. I used part of the chicken breast and ground it in a blender until smooth.
Step 2:
Wash the potatoes, peel, then cut into slices of medium thickness. Very thinly sliced is not necessary. If you prefer straws, then cut like this. Then wash the potatoes again to remove the starch that prevents them from browning. Discard the washed potatoes in a colander so that the excess liquid, which will splash when it gets into the oil, runs off. Peel and finely chop the onion.
Step 3:
Pour 50 ml of refined vegetable oil into the pan and heat it well, otherwise the potatoes will immediately stick to the pan. Lay out the prepared potatoes and start frying them over medium heat. Fry for 20 minutes, turning it over every 5 minutes. It is not necessary to interfere too often so that the potatoes have time to brown. Do not cover the pan with a lid.
Step 4:
In another frying pan, heat 30 ml of vegetable oil - this is about 2 tablespoons. At the same time, put the minced meat and onion on it, add salt to taste. Simmer the minced meat over moderate heat while stirring for 10 minutes. Minced chicken is cooked quickly, so this time is quite enough for him. Minced pork or beef stew for longer, about 20 minutes.
Step 5:
After 20 minutes, the potatoes will be evenly fried and almost ready.
Step 6:
Add minced meat with onions to the pan with potatoes. Add salt to taste, stir and simmer over moderate heat for another 5 minutes. Cover the pan with a lid so that the dish comes to readiness. You don't need to stir the potatoes anymore, so it will remain intact. Then turn off the heat and let the dish brew for another 5 minutes under the lid. Serve immediately afterwards. Bon appetit!
Minced meat can be taken from any meat, fish is also suitable.
To this dish, serve canned and fresh vegetables, as well as herbs. You can pour ketchup over the potatoes before use - this is optional. The taste of the dish will depend on the potato variety - choose a proven one. If the season allows - cook from a young crop.
Root vegetables are best washed with a brush or a stiff sponge under running water.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Minced chicken - 143 kcal/100g
