Fried potatoes with smoked pork
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 777, total fat 49 G., saturated fats 15 G., proteins 54 G., carbohydrates 31 G., fiber 6 G., cholesterol 163 mg, sodium 521 mg, sugar 0 G.
Calories 777, total fat 49 G., saturated fats 15 G., proteins 54 G., carbohydrates 31 G., fiber 6 G., cholesterol 163 mg, sodium 521 mg, sugar 0 G.
Sliced smoked pork fills these fried potatoes with a stunning flavor and irresistible smoky aroma. These fried potatoes are made with sliced smoked pork loin patties or smoked pork butt. In addition to the pork, stir-fry the potatoes with bell peppers, zucchini, kale, and pickled hot peppers to infuse the dish with a veggie-rich flavor. Finally, stir in chunks of fresh mozzarella or cheddar cheese. Serve immediately, while the cheese is still chewy and fresh.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g new red potatoes (about 4 pcs.), cut into 1 cm pieces.
- 1/4 cup extra-virgin olive oil
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 1 small zucchini, cut into small pieces
- 3 boneless natural smoked pork cutlets (approximately 1 cm thick, 200 g each) or 0.7 kg smoked ham steak, cut into 1 cm pieces.
- 2 tsp chili powder
- 6 cups kale (about 100 g)
- 2 pickled hot cherry peppers, stemmed, seeded and chopped + 1 tbsp marinade from the jar
- 1/4 cup chopped fresh basil
- 1 cup shredded cheddar or fresh mozzarella cheese (about 6 oz.)
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Cooking the dish according to the recipe:
- In a large, heavy-bottomed skillet (preferably cast iron), heat 2 tablespoons olive oil over medium-high heat. Add the potatoes and cook, stirring frequently, until golden brown, 7-8 minutes. Add the onion and cook, stirring, until softened, 2-3 minutes. Reduce heat to medium. Add the remaining 2 tablespoons olive oil, bell pepper, and zucchini; cook, stirring, until tender, 7-8 minutes.
- Add the smoked pork to the skillet and sprinkle with chili powder. Cook, stirring occasionally, until the pork is heated through, about 2 minutes. Increase the heat to medium-high and cook until the meat and vegetables are golden brown, another 2 to 3 minutes. Add the cabbage, cherry peppers, and brine; stir until the cabbage wilts, about 1 minute. Stir in the basil and season with salt. Remove from the heat and stir in the cheese.
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