The most favorite bachelor dish after dumplings is fried potatoes with sausages in a pan. It is not difficult to prepare it, but even here several tricks lie in wait for you, which are not immediately revealed to novice cooks. Many people fry potatoes without adding onions, but this is purely optional, because such a vegetable gives the dish a bright taste, fills it with a piquant aroma. No garlic is added!
Sausages can be used both ordinary dairy and smoked, with cheese inside or with lard. It is more acceptable to cut such a meat product into circles, but you can chop into cubes, cut cubes or quarters - be guided by the flight of your imagination, especially if this dish will be eaten and children.
Ingredients:
Potatoes - 6 pcs.
Onions - 1 pc.
Sausages - 4 pcs.
Vegetable oil - 30 ml
Salt and pepper to taste
How to cook:
1. Peel potatoes, rinse in water. Slice each tuber vertically and cut into thin slices. Heat a wide-bottomed pan, pour vegetable oil into it. Lay out the potato slices.
2. Season with salt, pepper and fry for about 3-4 minutes on medium heat, stirring occasionally as soon as the bottom is browned.
3. Peel, rinse and chop the onions into small cubes. Add the onion slices to the skillet. Cover immediately to steam for about 2-3 minutes. The variety of onions can be changed depending on its availability in your kitchen to: red, shallot, leek, etc. Green onions are added only when the dish is served, otherwise it will burn during the frying process.
4. Rinse the sausages in water and cut into slices. Add them to the container, after mixing the steamed potatoes with onions. Cover again and cook for another 3-4 minutes until golden brown.
5. 2-3 minutes before cooking, remove the lid and reduce the heat to a minimum. Now you need to stir the dish again and let it brown on the bottom. At this point, you can add chopped fresh parsley or dill to it if you like fried potatoes with their flavor. After the specified time, turn off the heating.
Place the sausage-fried potatoes on plates and serve immediately. The dish goes very well with fresh sour cream or thick classic yogurt.
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