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Fried potatoes in lard. Fried potatoes with bacon

If men are hungry, and I have no time to bother with long cooking, fried potatoes with lard and onions can help me out. However, if you are on a diet, it should be borne in mind that this dish, although simple, is very high in calories.

Hearty and tasty potatoes with toasted fries will be ready in 20-30 minutes. And if you serve herring to her, then it will already be a full-fledged dinner.

Today I will show you how I cook Fried potatoes with lard and onions. And you will appreciate and write how you yourself prepare this simple and tasty dish.

In this article:

Fried potatoes on lard with onions - a step by step recipe with a photo

It is better to take lard with streaks of meat, but, in the absence of, any will do. Add spices to your liking.

I peel, wash and dry the potatoes with napkins. Then I cut it into large pieces. I mix flour with salt and pepper in a separate bowl. Sprinkle the cut potatoes with this mixture and mix thoroughly.

The bacon has already fried well enough. I pour the potatoes into a saucepan for bacon. Mix thoroughly. For 5-7 minutes I cover with a lid so that it is well fried, since I cut the potatoes coarsely. At this time, I peel the onion and cut it coarsely too.

I stir the potatoes in a frying pan. Appetizing frills have already formed on it.

I add onions to the fried potatoes, mix and fry without closing the lid for another 5 - 7 minutes, so that large pieces are well fried.

Now coarsely cut a bunch of greens and sprinkle on the dish.

Fried potatoes on lard with onions is completely ready! And at the smell, all the household members have already rushed to the table) You can serve potatoes with any meat or fish. Fresh or pickled vegetables are also a must for such a fatty dish. Bon Appetit!

Write in the comments if you liked my recipe and what would you like to add to it?

Video recipe for fried potatoes on lard with layers

This video from the channel of Oksana Valerievna shows in detail the preparation of potatoes in lard. And her lard is real bacon with layers of meat.

I have nothing more to add about cooking potatoes with bacon. Thank you to everyone who cooked with me today!

It would seem that there is no dish more popular and easier to prepare than fried potatoes. However, as it turned out, not every housewife manages to create ruddy, fragrant slices in a frying pan - tender inside with magnificent appetizing crust outside. So how to properly fry potatoes? Today we will reveal to you a few culinary secrets that will help you make a great side dish, or even independent dish, for example, potatoes with bacon.

The first secret, not every potato is suitable for frying, it is preferable hard varieties, and even better tubers are red. White potatoes of well-known varieties, for example, "blue eyes" are famous for their crumbiness, but they are not suitable for frying, because they will almost immediately turn into shapeless, unsympathetic pieces.

The second secret: what to fry on? There is always a bottle of vegetable, sunflower oil at home. You can take refined, deodorized, or regular scented. In the latter case, the dish will acquire a specific smell that many simply adore. As they say - a matter of taste.

But in ancient times in Russia, oils were expensive, they were considered a rarity, and therefore, the hostesses fried on lard... Traditionally, in the autumn, in the villages, they slaughtered the cattle grown over the summer, and in a peculiar way the product was preserved, part of the carcass was dipped into the glaciers of deep cellars, salted, smoked, and lard, especially interior lard, was melted and poured into jars. They fried on it.

Today, neither in stores, nor even in the market, one can find the drowned pork fat... In the absence of such a "curiosity" we will get by with the usual, familiar and popular to this day product - salted bacon... If you have a shmat with a skin at your disposal, then divide it in half, leaving a little fat on the skin (useful for eating), and for fried potatoes we'll just take lard. We cut it into thin strips, fine enough. And then we shred it again, but across it - turning it into a small cube.

Here, however, there is one trick - in this way you can grind only frozen lard. Therefore, do not rush to get it out of the freezer ahead of time.

The genius of authenticity

If you are intrigued by the subtitle, then we hasten to clarify - this time, we are not looking for exquisite recipes from modern molecular or sophisticated foreign cuisines, but on the contrary, we want to return to folk roots, remember how our ancestors cooked. Their recipe is striking in its simplicity and minimum of ingredients: potatoes, bacon, onion and salt.

We never cease to be amazed at the abundance of side dishes in Russian cuisine, but you cannot tell about all of them in one review. However, pass by the royal potato side dish impossible. Today we have a guest of honor for dinner - fried potatoes with bacon and onions. Potatoes cooked in lard are the second Russian style for all time. In my family, even children with great pleasure eat crispy fried potatoes with cracklings and onions.

The ingredients are incredibly simple. We need young potatoes, young onion and a good piece of homemade chilled bacon, as well as seasoning - salt and curly parsley - for serving.

Cut the bacon into thin slices. Send to a preheated pan, spreading evenly over the entire frying surface.

Fry bacon over medium heat until greaves form.

Peel the potatoes and cut into strips.

Place the greaves from the pan onto a plate.

Transfer the potatoes to the boiling lard. Cook for five minutes on high heat.

Stir the potatoes and cook for another five minutes over medium heat.

Peel the onions and cut them into small cubes.

Add the onion to the potatoes and stir.

Fry potatoes and onions in lard for another five minutes over medium heat, without covering.

Toss the fried potatoes with the onions and season with salt.

Stir again. Cover with a lid for literally a minute and turn off the stove immediately. If you cover the pan at the very beginning, then the side dish will turn out to be boiled, but we need crispy potatoes.

Add greaves.

Fried potatoes with bacon and onions are ready! Serve the side dish for dinner right in the skillet.

Top the lard-fried potatoes with parsley and summer vegetables... Bon Appetit.

Baked, step by step recipe with a photo which we will look at today, it will always come to the rescue if ordinary baked potatoes or potato casseroles you are already boring.

This dish can hardly be attributed to any particular cuisine, but we can confidently say that it belongs to a simple village food. Accordion potato, stuffed with bacon, cheese, can be found in American and European cuisines. Excellent taste and the ease of preparation made this dish very popular among housewives. For the sake of fairness, it should be said that in some cafes and bars you can also answer this dish in the menu.

Many of you have tried potatoes in foil with bacon, baked over charcoal. Accordion potatoes with bacon or bacon, of course, will not have the characteristic smell of haze, but it turns out to be very tasty. Although, if you take not just fresh lard, but smoked, then the potatoes will acquire a smoked flavor. To meet guests for festive table and for a family dinner or lunch, this dish is just perfect.

Now let's move on to the recipe and see how it is prepared accordion potatoes with bacon - a step by step recipe with a photo.

Ingredients:

  • Potatoes - 6-7 pcs.,
  • Brisket or bacon - 400 gr.,
  • A mixture of spices for lard or meat - 1/3 teaspoon,
  • Sunflower oil - 2 tbsp spoons,
  • Salt to taste
  • Garlic - 3-4 cloves

Accordion potatoes with bacon in the oven - recipe

To prepare this dish, it is necessary to find in advance oval-shaped potato tubers, more precisely, oblong, round potatoes are not suitable for these purposes. If you look at the recipes for accordion potatoes with lard in foil, in the oven, then you can clearly replace the fact that most often it is cooked with the peel, so the potato tubers must be thoroughly washed.

During washing, special attention should be paid to the eyes of the potatoes, since it is in them that a large amount of soil is collected. When washing the potatoes, you can use a special kitchen sponge, scrape the potato peel with light pressure.

The potato skins can be removed if desired. So, now we need lard. Lard, brisket or bacon, no difference, it is advisable to put it in the freezer before slicing. You can easily cut the slightly frozen lard into even slices.

Cut it into thin slices no more than 3 cm thick (otherwise it will be difficult to insert into potatoes) and about 2 by 4 cm in size. For cooking accordion potatoes, you can use both simple and brisket. With brisket, potatoes turn out to be much tastier, because unlike lard, it also contains meat.

Now the potatoes need to be turned into an accordion. In this process there is little trick so as not to accidentally cut the potatoes in half while cutting the bacon strips. So the whole secret is to keep the knife from doing it. Place two wooden skewers around the edges of the potatoes and boldly slice the potatoes. The edge of the knife will rest against the skewer, preventing the potato from reaching the bottom. With a knife, make parallel cuts along the entire length of the potato after about 1.5-2 cm.

Insert pieces of bacon into them. Now the potatoes, for sure, have become like an accordion.

Hello dear chefs! Let's talk a little about fried potatoes? When I was studying at the university, this dish was very popular on the student menu of my friends. My best friend always demanded fried potatoes with onions and carrots, and I spoiled my future husband with fried potatoes and seasoning for barbecue. I really love potatoes with cracklings and onions, but I had to sweat a lot so that this dish would be recognized by my husband - a malicious "non-lucid" and "saloprivered". Fried potatoes with lard in a pan, the secret of cooking of this dish consists of thinly slicing lard and onions. The bacon becomes crispy and pleasant to the taste, while the onion becomes crispy and sweet.

Fried potatoes with lard in a pan

The ingredients are outrageously simple. By the way, lard can be replaced with ready-made store-bought bacon, which will greatly simplify the preparation time.

how to cook potatoes with lard and onions

Ingredients:

Cooking process:

To make the bacon easy to cut, send it to the freezer for a couple of hours, and then cut it into the thinnest strips possible. Pour sunflower oil into a hot frying pan, wait until it heats up. We send thinly chopped bacon into the curdling butter and fry it over high heat until it appears golden crust stirring occasionally.


Now add finely chopped onion to the bacon.


And we give him time to fry.


Cut the potatoes into thin strips. In my student years, I skillfully did it without a board, but now my inner perfectionist requires the thinnest possible pieces, and therefore I only cut the potatoes on the board. Plus, it's a great time saver.


We send potatoes to bacon and onions.


Add your favorite spices and fry over high heat until the potatoes begin to fry.


To this dish, I always add my husband's favorite seasoning, cumin.


Now turn down the heat and simmer the potatoes over medium heat for ten minutes under the lid. Our potatoes are ready. This is how her husband's stereotypes about tasteless lard and onions were easily and simply destroyed.


Decorate our dish with herbs before serving. Bon Appetit!

Ekaterina Apatonova told how to make delicious fried potatoes, recipe and photo of the author.