Fried potatoes with onions - timeless! Recipes of fried potatoes with onions, mushrooms, meat, liver, bacon

Fried potatoes with onions - timeless! Recipes of fried potatoes with onions, mushrooms, meat, liver, bacon

Fried potatoes with onions - the dish of all times!

There is nothing difficult in preparation, it always turns out tasty, there are lots of options and hundreds of different additives.

Here is a selection of the best recipes.

Fried Potatoes with Onions - General Cooking Principles

For frying, you can use any potato, but if the tubers contain a lot of starch, then the pieces can fall apart in a griddle and turn into mashed potatoes. If the vegetable contains little starch, the pieces can remain hard and “glassy” for a long time.

Peeled tubers are cut into strips, cubes, slices, slices, or any other pieces. The shape and size is determined by the recipe or personal preference.

What to put in potatoes with onions:

• mushrooms (fresh, pickled, frozen, dried);

• meat (including offal, poultry);

• vegetables (carrots, eggplants, pumpkins and others);

• sauces, dairy products;

• greens, various spices.

How much add oil? This is a matter of personal taste. When using a non-stick frying pan, a few drops are enough. But the really tasty and ruddy potatoes are obtained by adding a sufficient amount of fat. Layer on the pan should not be less than 3-4 millimeters.

Classic fried potatoes with onions

Recipe for ordinary fried potatoes with onions, which can be easily and quickly cooked for lunch or dinner. You can use any fat or oil.


• 0.5 kg of potatoes;

• 1 onion;

• salt pepper.


1. Clean the tubers, cut into thin strips. But at will it can be any pieces. It is important not to make them too fat.

2. Pour some oil into the pan, a layer about those millimeters. Or we put a similar amount of fat. We warm up.

3. Lower the potatoes and fry under the lid until a good crust on the pieces from the bottom side. Stir at this stage is not necessary. 4. Shred small pieces onion head.

5. Open the pan and shift the onions to the potatoes. Now stir well, add salt and fry without a lid.

6. We bring the dish to the desired readiness. Often do not stir, so that the pieces do not fall apart.

Fried potatoes with mushrooms and onions (with champignons)

For fried potatoes with mushrooms and onions, the easiest way is to use champignons. They do not require pre-heat treatment and are considered the safest mushrooms.


• 0.7 kg of potatoes;

• 2 onions;

• 0.4 kg of mushrooms;

• spices, oil.


1. Wash the mushrooms. It is important not to soak them for a long time, otherwise the mushrooms will take a lot of liquid. Cut into pieces and send to the pan. Fry until full readiness.

2. Cut the peeled tubers into strips or slices, throw them into another pan with oil. Fry for five minutes under the lid, then open.

3. Add to the potatoes chopped onion bulbs.

4. As soon as the onion slices become transparent, we spread the fried mushrooms to them. At the same stage, you can already salt and pepper dish.

5. Fry potatoes with additives for two minutes, turn them off. Give stand a little on the stove before sending it to the table.

Fried potatoes with onions and liver

The liver is cooked in time as much as the potato. Therefore, a couple is perfectly suited to each other. For the preparation of such fried potatoes with onions, you can take any liver. But if it is a pork offal, then it is better to soak it in milk beforehand.


• 0.6 kg of potatoes;

• 0.2 kg of onions;

• 0.3 kg liver;

• seasonings;

• butter.


1. Cut the peeled potatoes into any slices. Sent to the pan. Covering up for a few minutes while engaged in the liver.

2. Wash the liver, be sure to remove the film from it, cut into pieces. Add to potatoes. Cover again for a few minutes before toasting the bottom side. 3. Shred the onion in thin straws.

4. Open the pan, add onions and stir everything. We add a little salt, add any spices at its discretion.

5. Fry the dish until the potatoes are ready. The liver by this time should also have reached.

Fried potatoes with mushrooms and onions (with dried mushrooms)

Dried mushrooms fit perfectly not only in soups, but also in fried potatoes with onions. Such an additive will make the dish extremely fragrant, and you need quite a bit.


• 0.1 kg of dry mushrooms;

• 0.7 kg of potatoes;

• 0.2 kg of onions;

• water or milk;

• seasonings.


1. Mushrooms soak in advance. You can fill them with water or milk the day before and put them in the fridge.

2. Then the mushrooms are washed, filled with clean water and boiled for 20 minutes. Broth can be used for other needs. Mushrooms are cooled and cut into small pieces.

3. On the pan with oil lay out the chopped potatoes and begin to fry.

4. As soon as the bottom is reddened, add the mushrooms. Now cover and simmer for about five minutes under the lid.

5. Shred bow. Pieces can be long, but not thick.

6. Open, throw the chopped onion.

7. Now we salt, we pepper. Fry without lid until ruddy-colored foods. At the end we taste, you can add more spices, chopped garlic, any greens.

Fried Potatoes with Onions and Fat

Another traditional recipe for fried potatoes with onions, which is cooked in bacon. The dish can not be called useful, but how delicious it is! If you choose fat with layers, you get more tasty.


• 0.1 kg of fat;

• 4-6 potatoes;

• 1-2 onions;

• seasonings.


1. Cut the bacon in small pieces and place on a dry frying pan in one layer. We put on fire.

2. After a few seconds, pieces of fat will begin to roast, and fat will flow. Once they are reddened, you can flip to the opposite side. 3. While the bacon is fried, chop the peeled potatoes. You can immediately cut the peeled onion heads.

4. Shift the potatoes to the roasted lard, you can cover the pan and cook a few minutes under the lid.

5. As soon as the pieces are fried below, you can add onions and mix.

6. After a few minutes of frying, the dish can be salted.

7. Bring the potatoes to full readiness, if desired, fill with greens, garlic.

Fried potatoes with mushrooms and onions (in sour cream)

Another version of fried potatoes with mushrooms and onions, but not quite normal. This dish has an amazing creamy flavor. Sour cream should be used fat and not sour, you can replace the cream.


• 0.35 kg of mushrooms;

• 0.7 kg of potatoes;

• 0.2 kg of onions;

• 0.15 kg sour cream;

• 0.5 buns of dill;

• salt and oil.


1. Wash the mushrooms and boil for about twenty minutes in boiling water. Cool, drain broth. We cut in small pieces and leave to wait in the wings.

2. Cut the peeled tubers into strips, send them to roast in the pan with butter.

3. As soon as the straw begins to brown, we throw the shredded onions.

4. After a couple of minutes, throw boiled mushrooms. We put the fire on the maximum mode and fry well. The dish is often not mixed, so as not to turn it into a porridge.

5. Sour cream salt, and you can pepper it. Pour into potatoes. It is better not to add many spices to this dish in order to preserve the natural aroma and taste of mushrooms.

6. Cover, remove the fire and simmer for five minutes.

7. Sprinkle with dill, you can turn it off.

Fried Potatoes with Onions, Meat and Garlic

An explosive dish, which simply can not get tasteless. You can cook it with different kinds of meat, but it’s quicker and tastier with pork. You can take veal, but only young, otherwise the process of achieving the softness of the meat may be delayed.


• 0.6 kg of potatoes; • 0.3 kg of meat;

• 0.2 kg of onions;

• 3 cloves of garlic;

• 1 small bunch of dill or parsley;

• fat, seasonings.


1. Cut the meat into strips or small cubes. Sprinkle with spices, add a spoonful of butter and stir. It is advisable to give it to marinate for at least half an hour.

2. Put the meat in a hot skillet, add the remaining oil and fry for about fifteen minutes.

3. Add onion half rings.

4. And the last is the potato. We cut as you please. But the cooking time will depend on the size of the pieces.

5. Cover and fry a little under the lid so that the potatoes are cooked. But do not overdo it, the pieces should keep their shape.

6. Then remove the lid, salt, pepper, add fire and fry the meat with vegetables until tender.

7. Cut greens, three garlic and grind together. Sprinkle on top of the dish, turn off and cover. We give soak in flavors and can be sent to the table!

Fried Potatoes with Pickled Mushrooms and Onions

For frying, you can use not only fresh, but also pickled mushrooms. Mushrooms are ideal for this purpose. They do not require cutting and very nice look in the dish.


• 0.7 kg of potatoes;

• 0.3 kg of honey agaric;

• 2 onions;

• 3 spoons of butter;

• 5 sprigs of dill;

• salt pepper;

• sour cream optional.


1. Cut the tubers into 1.5 centimeters cubes. Throw in hot oil and begin to fry.

2. Cut into small cubes of onion, send to reddened potatoes.

3. From the honey agaric we well marinate. If the mushrooms are slimy, which is often the case, then rinse and let lie in a colander.

4. Add the mushrooms in the pan as soon as the onions become transparent. We salt, we pepper.

5. Now you can just fry all together and at the end fill the chopped dill.

6. Either pour sour cream, about five spoons. Cover and simmer under the lid for a few minutes.

Fried Potatoes with Onions - Tips and Tricks

• Potatoes are never salted at the very beginning of frying. Otherwise, he will not be able to redden nicely.

• When frying in the potato is better to add fine salt. Large grains are difficult to distribute in fat mass and the dish will be seasoned unevenly.

• Adding garlic to fried potatoes is welcome. But it must be done correctly. The clove is ground and added at the very end. Otherwise, the dish will have the unpleasant taste of digested garlic.

• If there is any doubt about the preparation time of an additional ingredient, such as meat or mushrooms, you can fry the product in a separate dish or boil it beforehand. Reunion in this case is better to make about five minutes before the end of frying and warm the dish well.

• Greens can be added to the already prepared potatoes. It will be tastier and more fragrant if it is poured from above into a frying pan, turned off and covered for a few minutes with a lid.

• To make the potato crispy and rosy, the root vegetable is fried in small amounts in the pan. It is also recommended to wash the slices of starch after cutting and dry with a towel.

• Greaves remaining after roasting lard, you can not throw away and put in the freezer. At any time, on hand will be an appetizing additive for fried potatoes.

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