Pan Fried Potatoes with Meat

This Pan Fried Potatoes with Meat recipe is a simple pan of potatoes, meat and vegetables will get you wanting to make this all the time!

I am officially going to share with you one of my biggest weaknesses (don’t judge too harshly). I think most of us that grew up in a Slavic (Russian/Ukrainian) home will agree, pan fried potatoes were pretty regular. When we first got married, I will be honest, I was a pretty lousy cook, like for reals (face blushing). Probably one of the first meals I “mastered” as a new cook was making pan fried potatoes. They may or may not have been a regular (yes, the Mr. ate more than fried potatoes, I promise, sorta, wink, wink,). So, I HATE milk, don’t know why and don’t ask. Seriously, it just makes me want to throw up (surprised I’m not lactose intolerant). Here is the kicker, the only time I will enjoy a cold glass of milk is with fried potatoes and a pickle or fresh cucumber. Isn’t that the weirdest combination? I probably should not have shared this, just reading it back makes me sounds like a weirdo, let me rephrase that, unique, haha. Soo.. About 2 1/2 years into our marriage, my in-laws came to live with us for 6 months (hubby is from Uzbekistan and his parents lived there at the moment). Once they settled in, wow was my mama-in-law a FANTASTIC cook. When she lived with us, she took on the cook roll and made dinner, a lot. This is where I first tried this dish I am sharing with you today. I sat down for dinner and my beloved pan fried potatoes had meat in them and vegetables and looked so appetizing. I devoured my portion (with my cup of cold milk, of course) and ever since, this has been probably my biggest weakness. It’s definitely not the “healthiest” weakness to have but boy does it taste oh so fantastic.

If any of you are seeing this kind of combination and are feeling like you have been missing out on something rather huge, I feel for ya. Wait until you try this!!! You have your meat, potatoes and vegetables all in one pan and it’s so good you wish it wasn’t fried so you could enjoy it on a weekly basis. Those of you that will now be eating pan fried potatoes with a pickle/cucumber and a tall glass of cold milk, high five to you, sending hugs and welcoming you to the unique club.. (Kissing face emoji inserted here..)

This is great to prepare in a good Sauté Pan with tall sides like this one I’m using, or a Kazan, or good quality Dutch. Really anything with a thick bottom will work.

You can use any meat you like. I make it with beef, pork or chicken. Sometimes I even use a few different types of event at once, whatever I have on hand. If you will be using beef or pork be sure to cook it longer once all the ingredients are in the skillet then I have indicated for the chicken. The meat is SOOO tender and delicious. Oh yumm. P.S. if you like meat and potatoes have you tried the Potato Chicken Casserole or the Potato and Meat Casserole.

This has been my longest introduction speech before a recipe. Let get to this!! 🙂 🙂 🙂

Oh, one more. Promise last one. In case you need an encouraging song to listen to while you are drooling over this recipe. Here are my few favorites lately that have been on replay. We serve such an awesome God.

In Ukrainian: So beautiful (Click here)

In Russian: Love it, cry every time I listen (Click here)

Few in English: This kid has talent (Click here), Shoulders (Click here), Overwhelmed (Click here)

Serves: 4 – 6
Ingredients:

1 1/2 lbs meat (*see note above)

1 tsp salt, 1/4 tsp pepper, 3/4 tsp Vegeta (Lawry’s Seasoning, Mrs. Dash or ur fav)

2 1/2 – 3 lbs potatoes (6-8 potatoes)

1 tsp salt, ½ tsp Vegeta (or fav seasoning, ¼ tsp pepper

1 large carrot

1/2 pepper

1 garlic clove

1/2 cup oil

1 small onion

Handful cilantro (or parsley)

Directions:

Cut the meat into about 1 to 1 1/2″ pieces. Season with the 1 tsp salt, 1/4 tsp pepper, 3/4 tsp favorite seasoning. Mix and set aside.

Peel the potatoes and cut each potato into 4 – 5 Jo Jo like slices. If a potato is large, to get 5 pieces, instead of cutting the potato down the middle first, cut it to one side. The smaller half, cut into two and the large half cut into three, genius eyyy? Repeat with all potatoes. Rinse under cold water and pat dry (right before adding to the skillet).

Heat oil in skillet over high heat. Once oil is hot add half of the potatoes and fry on high heat until they are golden and have a crunchy outside, mix as necessary so all sides are cooked (about 8 minutes, they will not be fully cooked). Transfer to heat resistant bowl and cover. Repeat with the remaining potatoes. Transfer the potatoes into the bowl and season with 1 tsp salt, ½ tsp favorite seasoning, ¼ tsp pepper. Mix well. Cover.

Add the meat to the skillet and cook 8-10 minutes, until meat has a crispy, golden outside.

Meanwhile, clean carrot and pepper and cut into strands. Peel onion, slice in half.

Once meat is cooked, add garlic, onion, carrot, pepper and potatoes. Turn heat down to low/medium, close lid and cook another 25-35 minutes. Gently mix during the cooking, not too often. [Cooking time may vary depending on the skillet you use and stove top. As noted above if using pork and especially beef, cook about 45 min – 1 hr so the meat is really tender.]

Right before serving, add a handful of herbs to the skillet and close lid again. Enjoy immediately. 🙂 Do share your creations with me on Facebook or Instagram #valentinascorner. 🙂

Print Recipe

Pan Fried Potatoes with Meat

Simple pan fried potatoes, meat and vegetables 

Prep Time10 mins

Cook Time55 mins

Total Time1 hr 5 mins

Course: Dinner

Cuisine: American

Keyword: Pan Fried Potatoes with Meat

Servings: 6 servings

Calories: 308kcal

Ingredients

• 1 1/2 lbs meat * see note above
• 1 tsp salt, Lawry's Seasoning, Mrs. Dash or ur fav, 1/4 tsp pepper, 3/4 tsp Vegeta
• 2 1/2 - 3 lbs potatoes, 6-8 potatoes
• 1 large carrot
• 1/2 pepper
• 1 garlic clove
• 1/2 cup oil
• 1 small onion
• Handful cilantro or parsley

Instructions

• Cut the meat into about 1 to 1 1/2" pieces. Season with the 1 tsp salt, 1/4 tsp pepper, 3/4 tsp favorite seasoning. Mix and set aside.
• Peel the potatoes and cut each potato into 4 - 5 Jo Jo like slices. If a potato is large, to get 5 pieces, instead of cutting the potato down the middle first, cut it to one side. The smaller half, cut into two and the large half cut into three, genius eyyy? Repeat with all potatoes. Rinse under cold water and pat dry (right before adding to the skillet).
• Heat oil in skillet on high heat.
• Once oil is hot add half of the potatoes and fry on high heat until they are golden and have a crunchy outside, mix as necessary so all sides are cooked (about 8 minutes, they will not be fully cooked). Transfer to heat resistant bowl and cover. Repeat with the remaining potatoes. Transfer the potatoes into the bowl and season with 1 tsp salt, ½ tsp favorite seasoning, ¼ tsp pepper. Mix well. Cover.
• Add the meat to the skillet and cook 8-10 minutes, until meat has a crispy, golden outside.
• Meanwhile, clean carrot and pepper and cut into strands. Peel onion, slice in half.
• Once meat is cooked, add the vegetable and potatoes. Turn heat down to low/medium, close lid and cook another 25-35 minutes. Gently mix during the cooking, not too often. [Cooking time may vary depending on the skillet you use and stove top. As noted above if using pork and especially beef, cook about 45 min to 1 hr so the meat is really tender.]
• Right before serving, add a handful of herbs to the skillet and close lid again. Enjoy immediately.