Delicious potatoes with bacon in a pan. Potatoes fried with lard

Hearty and fragrant fried potatoes with lard are prepared very quickly and simply. This surprisingly tasty dish goes well with fresh, pickled, salted vegetables. It is also served with meat, fish, mushrooms in any form.

Description of preparation

Such a simple dish as fried potatoes with bacon does not always turn out to be appetizing and tasty. Instead of solid golden slices that are crispy on the outside and tender on the inside, a crumbly mass often forms in the pan. Either the potato turns out to be too dry, or it burns or is buried in excess fat.

To achieve good results in the preparation of this simple dish, you need to know how to properly fry potatoes in lard.

1. Fat in the pan should be in moderation - 1.5-2 cm above the bottom. With a lack, the dish will turn out dry, with an excess - tasteless.
2. Before laying out the vegetable slices, you need to thoroughly heat the pan. To check the readiness of fat for frying, put one slice in the pan. If you hear a hiss and bubbles form around the slice, then it's time to pour the potatoes.
3. Properly slicing the tubers will ensure they cook evenly and quickly. Cut the potatoes into thin slices, straws or bars. First, the tuber is cut into plates 1 cm thick, then the plates are crushed into straws of the same thickness.
4. From putting the vegetable slices into the pan until the first mixing, it is kept for 5 minutes. Thanks to this, a protection in the form of a golden crust is formed on the slices, which preserves their structure.
5. Salt is poured into potatoes 5-7 minutes before the gas is turned off. If you salt immediately, the vegetable will release juice, and the slices will stick together during the frying process or turn out to be crumbly.
6. To keep the slices whole, the potatoes are not covered during frying. The bottom layer is already steamed well, and periodic mixing of the layers allows the slices to steam and fry evenly.

Fry potatoes in lard for 25-30 minutes. From 1 kg of vegetables, 5-6 servings are obtained. The calorie content of the dish is 650 kcal per 100 g.

Potatoes with lard are not fried in large quantities or in advance. It is prepared immediately before use and in such a volume that nothing is left after eating.

Ingredients

To fry potatoes with lard in a pan, you will need the following products:

• 1 kg of potatoes;
• 200 g of lard;
• to taste salt, pepper;
• to taste seasonings and spices;
• 1 onion (optional)

Fat for potatoes is taken fresh or salty - to choose from, depending on the preferences of the hostess. If the fat is salty, then less salt will be needed at the end of frying. The dish will turn out to be especially tasty if you choose lard with meat streaks for it.

It is not necessary to fry potatoes with lard, including onions among the ingredients. Onion is used for an amateur - it adds new flavors to the dish. Some housewives, before pouring vegetable slices into a pan, mix them with flour in the amount of 2 tablespoons. In their opinion, the crust in this case is even more ruddy.

How to cook potatoes with bacon in a pan

The process of frying potatoes with lard consists of several stages:

1. Cut the fat into arbitrary pieces: the size does not matter, the main thing is that all the pieces are the same in length and thickness. It is not necessary to trim the skin.
2. Wash the peeled tubers in cold water, dry with paper towels.
3. Chop the potatoes in equal strips, put on a towel, dry.
4. Put slices of lard on a hot frying pan. Reduce the gas level to a minimum and hold the fat until the fat is rendered for 7-10 minutes, stirring it occasionally with a spatula. You can not melt fat over high heat - it will burn quickly, and because of this, the taste of potatoes will become unpleasant.
5. When the required amount of fat is rendered, the gas increases in order for the fat to warm up well.
6. After that, potatoes are laid out and distributed over the bottom in an even layer. The gas is reduced to an average level.
7. Vegetable slices are mixed no more than every 3-5 minutes. This is done with a wide spatula: a layer of straws is pulled off and turned over to the other side so that the raw (or light) part of the vegetables is in the hot fat.
8. After 15-17 minutes of cooking, the dish is stirred every 1-2 minutes. If the ingredients include onions, they are finely chopped and laid out in the pan at this stage.
9. When the potatoes are ready to taste, salt, pepper, spices are poured into it and mixed. After 5 minutes the gas is turned off.

Fried potatoes with bacon are served immediately after cooking, because after cooling the taste of the dish deteriorates. The slices left in the pan will quickly absorb excess fat, making them soft.

If men want to eat, and I have no time to bother with long cooking, fried potatoes in lard with onions completely help me out. However, if you are on a diet, keep in mind that this dish, although simple, is very high in calories.

Hearty and tasty potatoes with roasts will be ready in 20-30 minutes. And if you serve herring to her, then this will already be a full meal.

Today I'll show you how I cook fried potatoes in lard with onions. And you rate and write how you cook this simple and delicious dish.

In this article:

Fried potatoes in bacon with onions - step by step recipe with photo

It is better to take lard with layers of meat, but, for lack of it, any will do. Add spices to your liking as well.

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

Salo is already well fried. I pour the potatoes into a saucepan to the lard. I mix thoroughly. I cover it with a lid for 5-7 minutes so that it is well fried, since I cut the potatoes large. At this time, I clean the onion and cut it too large.

I mix potatoes in a pan. Appetizing roasts 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 the dish.

Fried potatoes in bacon with onions are ready! And by the smell, all the household members have already come running to the table) You can serve potatoes with any meat or fish. Fresh or pickled vegetables are also sure to ask for such a fatty dish. Enjoy your meal!

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

Video recipe for fried potatoes in bacon with layers

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

I have nothing more to add about cooking potatoes with lard. Thanks to everyone who cooked with me today!

It is difficult to imagine lunch or dinner in the countries of the former USSR without potatoes. Potatoes are not by hearsay the second bread, and the number of recipes using this product exceeds several hundred.

Potato goes well with any salted and fresh vegetables, meat, fish, dairy products, eggs. But the most delicious dish has been fried potatoes with bacon since ancient times.

It is worth being careful with this dish for those who follow their figure, count calories and generally try to lead a healthy lifestyle. Fried potatoes contain a lot of fat, so daily consumption should be limited.

Ingredients for potatoes with bacon and onions

The simplest and most delicious recipe is fried potatoes with lard and onions. This dish can be prepared by any hostess, even inexperienced and beginners. So, for the recipe you will need:

• potato tubers - 3 pcs. medium size or 6 pcs. small;
• pork fat - 40-60 g;
• 1 medium head of onion;
• vegetable oil - 2 tablespoons;
• salt;
• greens (dill).

The presented ingredients are enough for 1 serving of the finished dish, so with an increase in the number of guests, you need to increase the number of products. The approximate cooking time for the recipe for fried potatoes in lard is about 25-30 minutes. If we talk about the calorie content of the dish, then it is quite high - 650 kcal, where the main part of the calories is pork fat.

Preparing to cook potatoes

Before you start frying, you should prepare the potatoes, onions and bacon as follows:

• Potatoes must be peeled with a vegetable peeler or knife. Cut it into slices or straws (to taste). The main thing is that the pieces are not very large or very small. If the pieces are large, the potatoes may not cook and remain raw inside. If the pieces are very small, then the likelihood that the dish will burn or lose its shape increases several times.
• Onions are peeled and cut into rings or half rings, as you like. You can put more onions, as it will not spoil the fried potatoes with lard, but will improve its taste.
• We cut the pork fat into small cubes or slices so that after rendering the fat, fried greaves remain.

Cooking potatoes with bacon and onions

After the products are prepared for frying, you can begin the main steps. First of all, you need to melt the fat from the bacon.

• We put pieces of pork fat into the pan and begin to heat until fat appears and a golden crust near the fat appears.
• As soon as fat has appeared, and the fat has acquired a golden color, you can spread the potatoes.
• Important: the potatoes must be mixed so that nothing burns and does not spoil the taste.
• We fry the potatoes until they acquire a light golden hue and only after that add the onions.
• The dish is ready when both the potatoes and onions are golden and the potato pieces are soft and not raw.
• The final step is to decorate the plate with fried potatoes with bacon and herbs. For this, it is better to use fragrant dill.

Such potatoes can be eaten as an independent dish or used as a side dish. For an appetizer, a salad of fresh vegetables with parsley, green onions and dill is suitable.

Ukrainian recipe for fried potatoes

Since fried potatoes are considered a dish of Eastern European countries, each country has its own traditional recipe. The Ukrainian recipe for fried potatoes with lard was no exception. You can see a photo of the finished dish below.

To cook potatoes in Ukrainian, you will need:

• potatoes - 1 kg;
• ready-made melted cracklings - 50-70 g;
• lard for frying - 50 g;
• 3 heads of medium-sized onions;
• salt - 1-2 pinches;
• fresh lard.

The finished dish from the listed products is enough for 4 servings. Approximate cooking time is about 30 minutes.

Stages of cooking Ukrainian potatoes

In order to make fried potatoes with lard, you must first prepare the vegetables and lard for frying.

• My potato tubers, peel.
• Cut the potatoes into strips or bars.
• We wash and clean the onion from the husk.
• We cut it into rings, half rings or small cubes.
• We take fresh fat, cut it into cubes and fry in a pan. The pan must be hot.
• Pieces of potatoes and onions are separately fried in melted lard for frying.
• Then mix potatoes, onions and cracklings in one pan.
• Add salt, mix and put in the oven to bring to readiness. It will take a temperature of 120 degrees and 5-7 minutes of time.

The finished dish can be served on the table, garnished with greens or a salad of fresh vegetables. Or what you like to eat with fried potatoes with bacon, the recipe with a photo of which was described above.

An unusual recipe for potatoes with smoked lard

A very interesting recipe for the same potatoes fried in a pan is potatoes with smoked lard. For cooking you will need:

• about 8 small potatoes;
• 8 pieces of medium-sized smoked lard;
• salt to taste.

The meal will only take 30 minutes to prepare. Since smoked lard has more calories than fresh, 680 kcal per 100 g of potatoes with lard.

So, we divide the whole process into stages:

• Potatoes are peeled and cut into thin slices.
• Peeled and cut potato slices are washed under cold water.
• In order for the pieces to dry, they are placed on paper napkins or towels.
• Smoked lard, which will give the dish an exquisite aroma and taste, must be cut into long strips.
• The lard is carefully spread on a hot frying pan, reducing the heat to medium, the fat is melted until the pieces of smoked lard float in the fat.
• Then pour the potato slices into a frying pan with bacon and fry over high heat. It is not necessary to cover the lid so that the moisture evaporates faster.
• As soon as the potatoes are fried and golden on one side, mix and turn over the other side.
• You need to fry until a uniform golden hue, constantly stirring.

All! The recipe for fried potatoes in lard is simple, and the result is simply delicious. The dish can be served on the table. If desired, you can decorate a plate with potatoes with a sprig of dill and fried eggs.

Fried potatoes with bacon is only at first glance an easy-to-prepare and not too original dish. In fact, the preparation of such a delicacy requires attentiveness from the chef, the ability to follow the recipe and control the frying process. But the result is sure to please: with proper frying, potatoes with bacon (as well as garlic, mushrooms and onions) turn out to be high-calorie, but fantastically tasty.

And the fat turns out to be fatty, satisfying, harmful, but magically tasty and fragrant, so no one will be able to refuse it.

Ingredients:

• - 500 gr.;
• onions - 2 pcs.;
• lard - 150 gr.;
• salt and pepper - to taste.

Carefully selected fat - it must be with a layer of meat - must be cut into thick slices and fried in a dry frying pan. When the fat is rendered, and the layer of meat becomes brownish, you can add finely chopped onion to the lard (for an even more refined taste, a couple of cloves of crushed garlic) to sauté it until golden over medium heat.

At the same time, peel the potatoes and, cutting them into small slices, send them to the pan. You need to cook fried potatoes with onion-greasy fry until it is covered with a delicious golden crust, then add salt and pepper to taste, carefully turn the mass over and fry for another 7-10 minutes until soft.

Advice! A dish with a crispy crust and internal softness is cooked in a pan without a lid, while soft and fluffy potatoes are obtained by frying under a covered lid.

How to just fry potatoes with bacon in a pan

Ruddy and crispy on top, soft and tender on the inside - this is how potatoes with lard are properly fried in a pan. Cooking it is quite simple if you follow the recipe and do not be distracted from the frying process.

Read also: Chicken Chops with Pineapple and Cheese - 4 Recipes

Ingredients:

• potatoes - 700-800 gr.;
• lard - 150 gr.;
• salt - a pinch.

If desired, remove the skin from the fat, cut it into small thick slices of the same size. Wash the peeled potatoes with cold water, dry, and then chop into long and thin strips. Fry the pieces of bacon over low heat for 6-7 minutes to melt the fat, then put the potatoes on them, level them over the surface of the pan and, setting the medium heat, leave to fry for 4-5 minutes.

After this time, you need to carefully turn the potatoes with the browned side up and the pale layer down (this is convenient to do with a wide wooden spatula), then leave the dish to fry for another 4-5 minutes. This is followed by another stirring-coup, sprinkling potatoes with spices to taste. In another 4-5 minutes everything will be ready.

Advice! When the bottom of the potatoes are browned and firm, they can be gently turned 2-3 times after every 2-3 minutes of frying. And no lid - the crispy crust will disappear from the steam accumulating under it.

Cooking in a multicooker

It is easy to make such a high-calorie and satisfying dish as fried potatoes a little less harmful to the stomach and figure if it is fried potatoes with lard in a slow cooker.

Ingredients:

• - 1 kg;
• lard - 200 gr.;
• onion - 1 pc.;
• garlic - 3 teeth;
• salt, pepper, other spices - a pinch each.
• parsley - to taste.

Rinse the peeled potatoes and cut into small thin sticks (you can use a curly knife). Cut off the skin from the fat, if it is salty, wash off the salt first, and then grind it into small thick slices.

Turn the slow cooker on the "Frying" mode for 5-10 minutes, put the lard into the bowl and fry it until the fat is rendered and the pieces become crispy. Next, you need to remove the fat, add a little oil (vegetable) to the multicooker bowl and put the potatoes.

Read also: Spaghetti in tomato sauce - 10 recipes

Half rings of onion are laid out on top and spices are poured out, the “Frying” program is started again on the apparatus, but already for 25-30 minutes, and the potatoes are fried until golden brown under a closed lid.

At the end of cooking, the dish is sprinkled with chopped herbs, complemented with crispy cracklings, sprinkled with chopped garlic and served as a side dish or an independent dish.

Potatoes with mushrooms fried in lard

Potatoes with mushrooms fried in lard will not suit connoisseurs of a healthy diet, but for everyone else it will become a real “belly feast”.

Ingredients:

• - 400 gr.;
• lard - 200 gr.;
• mushrooms () - 300 gr.;
• onion - 1 pc.;
• salt - to taste.

Peel potatoes, wash and cut into strips. Chop the mushrooms into thick bars or cubes. Divide the onion into half rings. Lard (or bacon as an option) should be cut into thick slices and fried on both sides to render the fat.

Next, potatoes are added to the pan, fried first over medium heat without a lid, then, after stirring, over low heat covered. After 10-15 minutes of cooking, you can put the mushrooms in the pan and stew the potatoes with them until the excess mushroom juice evaporates.

When the potatoes become soft, pour onions on it, add spices, then mix everything and bring to readiness for another 4-5 minutes.

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

This dish is difficult to attribute to any particular cuisine, but we can say with confidence that it belongs to simple village food. Accordion potatoes stuffed with bacon and cheese can be found in American and European cuisines. Excellent taste and ease of preparation made this dish very popular among housewives. For the sake of justice, it is worth saying that in some cafes and bars you can also answer this dish on the menu.

Many of you have tried charcoal-baked potatoes in foil with lard. Accordion potatoes with lard or bacon, of course, will not have a characteristic smoky smell, but it turns out very tasty. Although, if you take not simple fresh fat, but smoked, then the potatoes will acquire the aroma of smoked meats. For meeting guests at the 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's done. potato accordion with lard - step by step recipe with photo.

Ingredients:

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

Potato accordion with bacon in the oven - recipe

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

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

You can remove the potato skin if you like. So, now we need lard. Fat, brisket or bacon, it doesn’t matter, it is advisable to put it in the freezer before cutting. Slightly frozen bacon you can easily cut into even slices.

Cut it into thin slices no more than 3 cm thick (otherwise it will be difficult to insert it into the potato) and about 2 by 4 cm in size. You can use both plain and brisket to prepare accordion potatoes. With brisket, potatoes turn out to be much tastier, because, unlike lard, they also contain meat.

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

Insert pieces of fat into them. Now the potato, for sure, has become like an accordion.