Cheesy Pork and Fried Potatoes Delight

A very tasty dish for lunch or dinner! Fried potatoes with pork in cheese is a very tasty, everyday dish. And yet, for satiety, I like to add a little pork layer or ham to it. At the same time, the dish becomes more aromatic and very tasty!
cook time: 40 min
Gavin Tanner
Cheesy Pork and Fried Potatoes Delight

Nutrition Facts (per serving)

152
Calories
9g
Fat
13g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Potato 1 kg
Hard cheese 200 g
Vegetable oil (for frying) 30 g
Pork 150 g
Dry spices to taste

Recipe instructions

Step 1

Step 1
Take a small piece of pork with a layer and cut into pieces. Pour a little vegetable oil into a hot frying pan and place the pieces in the pan. Fry over high heat for 3-5 minutes. Stir a couple of times during frying.

Step 2

Step 2
Peel the onion, rinse in cold water and finely chop. Add chopped onion to the pan with the pork. Fry everything together for a couple of minutes.

Step 3

Step 3
Peel the required amount of potatoes using a vegetable peeler and wash well so that there are no traces of soil anywhere. Cut the peeled potatoes into strips using a sharp knife.

Step 4

Step 4
Place the chopped potatoes in the pan. Mix everything well. Cover with a lid and reduce the heat. Cook for 15-20 minutes. During this time, stir 2-3 times. There is no need to stir frequently, otherwise the potatoes will fall apart. The most convenient way to do this is with a wooden spatula. It hurts him less.

Step 5

Step 5
If you want the potatoes to develop an appetizing, crispy crust, then cook with the lid open. Fry the potatoes until they are soft. At the end of frying, add a little salt and spices to taste.

Step 6

Step 6
Separately, grate the cheese on a coarse grater.

Step 7

Step 7
Sprinkle cheese generously over potatoes, cover and turn off heat. Leave to stand for about 5 minutes. During this time, the cheese will melt on the hot potatoes and become sticky. Thatʼs exactly how we love. Bon appetit!

Additional rubrics

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