Potato casserole in a frying pan. I assure you, you can cook a delicious dish in a frying pan! Delicious and quick potato casserole in a frying pan Potato casserole in a frying pan without an oven

Step-by-step recipes for an amazing potato casserole in a frying pan with mushrooms, chicken, fish and eggs in a classic tender and spicy serving

2018-03-20 Yulia Kosich

Grade
recipe

5545

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

11 gr.

Carbohydrates

20 gr.

172 kcal.

Option 1: Classic recipe for potato casserole in a frying pan

Potato casserole is very easy to make. It is enough to prepare a soft puree and “knit” it using an egg mixture and wheat flour. In addition, it is recommended to include hard cheese in the recipe, which will form an appetizing crust on top. Well, today we are preparing an incredible potato casserole in a frying pan.

Ingredients:

• kilogram of fresh potatoes;
• salt/ground pepper;
• 95 grams of butter;
• four chicken eggs;
• two tablespoons of flour;
• water for boiling potatoes;
• 95 grams of hard cheese;
• half a bunch of dill (fresh);
• half a glass of milk;
• a couple of tablespoons of refined oil.

Step-by-step recipe for potato casserole in a frying pan

Peel a kilogram of fresh potatoes. Wash each root vegetable and cut into cubes. Size - medium.

Pour the ingredient into the saucepan. Wash several times. Fill with filtered cold water. Add salt.

Cook the main ingredient until soft for 15-17 minutes at medium temperature.

Then drain the liquid. Add butter to potatoes. Stir until it melts.

Now use a masher to crush the cubes to a puree-like consistency.

In another container, combine fresh eggs and cold milk. Beat with a whisk until smooth.

Pour into mashed potatoes. Mix well, sifting through the flour. Add chopped dill.

At the next stage, pour oil into a wide frying pan with high sides (a couple of spoons will be enough). Place on low heat.

Once the oil is hot, pour in the prepared potatoes. Level the surface with a spatula or wide knife.

Sprinkle finely grated cheese on top. To cover with a lid.

At the same minimum heat, cook the potato casserole in a frying pan for about 20 minutes. Then open the lid and continue the process for the same amount of time.

It is important to set the heat to minimum so that the dish does not burn on the bottom, leaving it raw inside. As for cheese, it is permissible to use soft white cheese (like mozzarella or suluguni) instead of traditional hard cheese.

Option 2: Quick recipe for potato casserole in a frying pan

In order for the appetizer to bake quickly and evenly, you need to turn it over after the crust has formed. It is better to do this using a flat plate to cover the frying pan with. Then you need to turn it over and carefully return the casserole with the unfried side to the bottom.

Ingredients:

• five to six potatoes;
• three eggs (medium, chicken);
• fine salt;
• 55 grams of butter;
• a third of a glass of milk;
• ground pepper/spices “For potatoes”;
• spoon (full) of flour;
• 55 grams of cheese (hard);
• refined oil into a frying pan.

How to quickly cook potato casserole in a frying pan

Peel all planned potatoes. Rinse. Cut into small, small (as for Olivier) cubes and pour into a saucepan.

Add salt and add water. Boil the burners over medium heat for a third of an hour.

When the potatoes are soft, drain the liquid completely. Throw in pieces of butter.

Breaking the cubes with a masher, pour in the milk. Achieve a uniform consistency without lumps.

Now beat the eggs in a dry glass. To do this, it is better to use a metal whisk.

Pour the fluffy egg mixture into the potatoes. Stir vigorously, sprinkling with “For Potato” spices, flour and black pepper.

Heat refined (spoonful) oil in a frying pan. Transfer the puree and level the surface with a knife.

Fry for about 10 minutes, during which a strong crust should form on the bottom and sides.

If this happens, turn the potato casserole over in the pan as carefully as possible, using a wide spatula or plate.

At the last stage, cover the fried surface with grated cheese. Cook for another 8-9 minutes.

Allow the dish to cool at least a little before serving. In this case, the structure will “grab” and will not fall apart when cutting. As for dressing, it is better to serve with ketchup or garlic sauce.

Option 3: Potato and mushroom casserole in a frying pan

To complement the delicate taste of mashed potatoes with deeper notes and bright aroma, we recommend adding fresh champignons to the recipe. Moreover, they can be either mixed into the mass or added in a separate layer inside the casserole.

Ingredients:

• six potatoes;
• 195 grams of champignons;
• refined oil for frying;
• two tablespoons of wheat flour;
• three chicken (large) eggs;
• 55 grams of butter;
• a third of a glass of milk;
• salt/spices “For mushrooms”;
• medium bulb;
• 105 grams of cheese.

How to cook

Peel the potatoes (a little more than half a kilogram). Cut and wash. Place in salted water over medium heat.

While the root vegetable is boiling, remove the skins from the onion. Also, wash the mushrooms by cutting off the stems.

Finely chop the onion and mushrooms. Fry by heating a spoonful of oil in a frying pan. Cooking time is approximately 3-5 minutes. Don't forget to add salt.

Drain the liquid from under the soft potatoes. Add butter and milk. Grind into a puree using a masher or immersion blender.

Heat a tablespoon of oil in a clean, tall frying pan. When this happens, add the potato mixture.

Level and sprinkle with pre-grated cheese. To cover with a lid.

Cook the potato casserole in a frying pan on low heat for about a quarter of an hour.

Then open the lid and continue baking for the same amount of time. The temperature is the same.

When serving, we recommend topping the dish with fresh (chopped) herbs. Regarding mushrooms. We traditionally use champignons. However, if you have dried or fresh wild mushrooms, include them in this casserole recipe. The main thing is to carefully sort them out and soak them in cold water for an hour. Then they will become soft and fill the snack with unique aromas.

Option 4: Potato casserole with boiled chicken in a frying pan

But those who love the combination of chicken and potatoes will definitely like this recipe, in which we suggest adding boiled fillet to the puree. By the way, it is quite acceptable to use other parts of the chicken. For example, reed or legs.

Ingredients:

• five potatoes (medium);
• large chicken fillet;
• salt/spices “For chicken”;
• refined oil (two tablespoons);
• 85 grams of butter;
• two tablespoons of sifted flour;
• a third of a glass of milk;
• water and bay for boiling chicken;
• hard cheese (about 100 g).

Step by step recipe

Place large (250 g) trimmed fillet in a saucepan. Pour in water and add laurel. Cook for half an hour.

At this time, remove the skins from the potatoes. Wash and cut each into small cubes.

Immediately add filtered water. Add some salt. Place next to the chicken on the stove. Cook for 20 minutes until soft.

Remove the boiled chicken and place on a plate to cool. At the same time, drain the water from under the soft potatoes.

Place butter into a saucepan. Add fresh milk. Grind with a blender (immersion) or a masher.

After kneading the viscous mixture, add salt if required.

The next step is to heat the oil in a thick-walled frying pan. Place the potato mixture on the hot bottom.

Sprinkle with grated (fine side of the grater) cheese and close with a lid.

Fry the appetizer for 15-17 minutes until an appetizing crust appears. When this happens, open the lid and continue cooking the potato casserole in the pan for another quarter of an hour.

If you have time, boiled chicken can be minced or chopped in a blender. Although, even in sliced ​​form, the bird will perfectly complement a hearty dish. By the way, fresh fillet can be replaced with smoked fillet. In this case, the appetizer will turn out to be very piquant and spicy.

Option 5: Spicy Mexican Potato Casserole in a Pan

Tired of delicate nuances in food? Then make this amazing spicy Mexican casserole. It is enough to add canned corn, hot chili and sweet bell pepper to the dish. And, of course, tomato dressing, without which only desserts are prepared in Mexico.

Ingredients:

• a couple of tablespoons of vegetable oil;
• five medium-sized potatoes;
• coarse salt;
• large red pepper (bell pepper);
• chili to taste;
• medium bulb;
• two spoons of tomato sauce;
• a third of a bunch of parsley;
• two or three tablespoons of flour;
• a third of a glass of medium-fat milk;
• three fresh eggs;
• 105 grams of yellow hard cheese;
• a couple of tablespoons of canned corn.

How to cook

Place the peeled, washed and finely chopped potatoes into the pan. Add salt and add water.

While the potatoes are boiling, prepare the peppers and onions. To do this, cut off the top of the first and remove the partitions, and remove the husk from the second.

Chop the vegetables and fry in a spoon of oil over medium heat.

After a couple of minutes, pour in tomato paste diluted in half a glass of water or broth. Add salt.

Also add canned corn (without marinade), chopped chili and chopped parsley.

While the contents of the pan are simmering, drain the hot water from under the potatoes.

Pour the planned volume of milk inside. Add butter. Mash the ingredients to form a smooth mashed potato.

Then mix it with spicy roasted vegetables. Pour in separately beaten eggs. At the end, sift the flour and remove the mixture with a spatula (wooden or silicone).

Heat the oil in a deep flat-bottomed frying pan. Place the aromatic mixture. Level the surface.

Now fill the future potato casserole in a frying pan with grated cheese.

Cover with a lid and fry for 14-16 minutes. After this, remove the cover. It takes about the same time to prepare the dish. Be sure to cool (at least partially) before serving.

If you don't have fresh chili, replace it with hot ground pepper. It is also permissible to add ground paprika and several types of pepper (allspice and white) to the recipe. The more different types of this spice are present, the better it will be.

Option 6: Potato casserole with fish in a frying pan

And finally we left an incredible casserole, which includes fish. Moreover, we recommend making the dish in layers to highlight the bright fishy taste.

Ingredients:

• six eggs;
• three tablespoons of flour (wheat);
• six medium potatoes;
• salt/spices “For fish”;
• 250 grams of fish fillet;
• five arrows of green onions;
• refined (vegetable) oil;
• 105 grams of butter;
• hard cheese (about 100 g);
• a third of a standard glass of milk;
• laurel and filtered water for cooking fish.

Step by step recipe

Peel all potatoes using a knife. Then cut and wash well.

Place the cubes in a saucepan with water. Add salt. Cook for 20-22 minutes. In addition, place a bowl with three eggs on high heat. Cook them hard-boiled.

During this time, examine the fish fillet for bones. Cut into pieces and place in another wide pan. Add medium bay. Fill with water and add coarse salt.

Cook the fish for no more than a quarter of an hour. Then drain the broth (you won’t need it) and break up the fish finely.

Cool boiled eggs in ice water. Remove the shell. Chop the green onions (washed) into small cubes.

Now drain the boiling liquid from the pan with the potatoes. Then immediately add half the butter.

Pour in milk and grind with a masher. Add wheat flour, fish spices and the remaining eggs to the resulting puree (it is important to beat them with a whisk in a suitable container).

Knead the viscous mashed potatoes.

At the last stage, heat the oil (two tablespoons) at the bottom of a wide frying pan. Place half of the potatoes inside. Place fish mass on top. Cover it with thin slices of the remaining butter.

Close the lid and bake the dish for half an hour. After about 15 minutes, open the potato casserole in the pan.

We did not specifically indicate what kind of fish we use in this recipe. Because both white and red are suitable for this casserole. In any case, we recommend adding butter, which will make the chopped fillet more juicy and tender.

photorecept.ru

Ingredients

• 1 onion;
• 600 g of any minced meat;
• salt - to taste;
• 2 teaspoons khmeli-suneli;
• 10–12 potatoes;
• 300 ml milk;
• 1 egg;
• 150 g hard cheese.

Preparation

Cut the onion into small cubes and sauté in hot oil. Add the minced meat and fry, stirring, until the meat is cooked. Add salt, pepper and half the suneli khmeli and stir.

Cut the peeled potatoes into thin slices. Whisk milk with egg, salt and suneli hops. You can use other seasonings to suit your taste.

Grease a baking dish with oil. Place half the potatoes on the bottom, spread the minced meat on top and cover with the remaining potatoes. Pour over the milk mixture and sprinkle with grated cheese.

Cover the pan with foil and place in an oven preheated to 180°C for about 40 minutes. Then remove the foil and bake for another 10-15 minutes to coat the cheese.

yellowblissroad.com

Ingredients

• 8–10 potatoes;
• 4 tablespoons butter;
• 4 tablespoons flour;
• 360 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 250 g hard cheese;
• a little vegetable oil.

Preparation

Place the potatoes in boiling water and cook for 20–25 minutes until almost done.

Melt butter in a saucepan over medium heat. Add flour and cook for a couple of minutes, stirring with a whisk. Pour in the milk and, stirring, cook for 2-3 minutes until thickened.

Remove the sauce from the heat, add salt, pepper and 200 g of grated cheese. Stir until smooth.

Peel the cooled potatoes and cut into thin slices. Place a third of the potatoes in a greased pan. Season with salt and pepper and pour over some of the cheese sauce. Make two more layers in the same way. Sprinkle with the remaining grated cheese and bake for 20–25 minutes at 180°C.

Ingredients

• 2 onions;
• a few tablespoons of vegetable oil;
• 300 g champignons;
• 5–6 potatoes;
• salt - to taste;
• ground black pepper - to taste;
• 150 ml low-fat cream;
• 50 ml milk;
• 1 tablespoon flour;
• 2-3 teaspoons potato seasoning;
• 100 g hard cheese.

Preparation

Cut the onion into small slices and lightly fry in a frying pan with hot oil. Chop into thin slices or large pieces. Add them to the onions, stir and cook until the liquid has evaporated.

Meanwhile, cut the peeled potatoes into cubes. In another frying pan, heat the oil and fry the potatoes until almost done.

Season the mushrooms with salt and pepper, pour in the cream and milk, add the flour and mix thoroughly. Bring to a boil and cook, stirring, for a few more minutes.

Place the fried potatoes in a baking dish and sprinkle with seasoning. Place mushrooms and sauce on top and smooth out. Sprinkle with grated cheese and bake at 180°C for 15–20 minutes.

Ingredients

• 4–5 potatoes;
• 1–2 carrots;
• 400 g chicken fillet;
• 3 eggs;
• 3 tablespoons of milk or cream of any fat content;
• 4–5 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon of Provençal herbs;
• a little vegetable oil;
• 2 tablespoons sour cream;
• 50–100 g hard cheese.

Preparation

Cut the peeled potatoes and carrots into thin cubes, and the chicken into small cubes.

Place vegetables and meat in a bowl. Add eggs, milk or cream, chopped garlic, salt, pepper and herbes de Provence (they can be replaced with other seasonings). Mix all ingredients thoroughly.

Grease a baking dish with oil and place the prepared products there. Spread sour cream on top and place in an oven preheated to 200°C for half an hour. Then sprinkle the casserole with grated cheese and cook for another 20-30 minutes.

Ingredients

• 6 potatoes;
• salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon potato seasoning or other spices;
• 3 eggs;
• 2 tablespoons sour cream;
• 1–2 tomatoes;
• 50 g hard cheese.

Preparation

Cut the peeled potatoes into thin slices and place in a bowl. Add salt, pepper and potato seasoning and mix well.

Beat eggs, sour cream and salt until smooth. Pour the mixture over the potatoes, stir and place in a baking dish.

Ingredients

• 10–12 potatoes;
• salt - to taste;
• 200–300 ml milk;
• a piece of butter;
• 1 egg;
• 1 onion;
• 2–3 tablespoons vegetable oil + a little for greasing;
• 1 kg of any minced meat;
• 4 tablespoons soy sauce;
• 2 tablespoons ;
• 100 g hard cheese;
• 4 tablespoons of sour cream.

Preparation

Boil potatoes in salted water until soft. Drain the water, add milk and crush with a masher. Add butter, egg and salt and mix thoroughly.

Cut the onion into small cubes and sauté in hot oil. Add the minced meat and stir-fry until done. Place the minced meat and onions in a bowl, add soy sauce and ketchup and stir.

Grease a baking dish and spread half of the mashed potatoes over it. Sprinkle with half the grated cheese, add the meat filling and the remaining cheese. Spread the puree on top and brush with sour cream. Bake for 15–20 minutes at 180°C.

Ingredients

• 6–8 potatoes;
• salt - to taste;
• 500 g fillet of any white fish;
• ground black pepper - to taste;
• 1 tablespoon lemon juice;
• 30 g butter;
• 1½ tablespoons flour;
• 400 ml milk;
• a pinch of ground nutmeg;
• 100 g melted cream cheese;
• 1 onion;
• a little vegetable oil;

Preparation

povarenok.ru

Ingredients

• 1 onion;
• 2–3 tablespoons of vegetable oil;
• 150 g champignons;
• 1 chicken breast;
• salt - to taste;
• 1 teaspoon chicken seasoning;
• 100 g hard cheese;
• 2 eggs;
• 4 cloves of garlic;
• 2 tablespoons of mayonnaise or sour cream;
• 6–7 potatoes;
• ground black pepper - to taste;
• ½ bunch of dill.

Preparation

Chop the onion and lightly fry in hot oil. Cut the mushrooms and chicken into small cubes, add to the onion and fry until golden brown. Season with salt and spices.

Combine half the grated cheese, an egg, 2 chopped garlic cloves and mayonnaise or sour cream. Add peeled potatoes, grated on a coarse grater, salt and pepper and stir.

Separately, mix the remaining grated cheese and chopped garlic, chopped dill, and egg.

Place the mushroom and chicken filling in a baking dish, spread the potato mixture on top and cover with the cheese mixture.

iamcook.ru

Ingredients

• 1 small eggplant;
• 2–3 large potatoes;
• 1–2 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• a little vegetable oil;
• 250 ml heavy cream;
• 1 egg;
• 200–250 g hard cheese.

Preparation

povarenok.ru

Ingredients

• 5 potatoes;
• 200 g pumpkin pulp;
• 150 g hard cheese;
• 80–100 g butter;
• 2-3 tablespoons of sour cream or mayonnaise.

Preparation

Grate the peeled potatoes, pumpkin and cheese on a coarse grater. Add melted butter and mix thoroughly.

Place the prepared mixture in a baking dish and spread sour cream or mayonnaise on top. Bake for 30–40 minutes at 180°C.

Features of the dish

I really love casseroles and there are a great many variations of casseroles in the world. They can be vegetable, pasta, meat, fruit, curd, etc. I don’t even know if I’ll have time to try all the options before I get old :)

As for our dish, we will make it from potatoes. Moreover, cook without an oven, but on the stove. Boil the vegetables in advance until half cooked. By the way, we will cook them not in salted water, but in broth. It will add rich flavor to vegetables.

At this time, fry meat, mushrooms and onions in a frying pan. And then we send sliced ​​sausage or small sausages here. Salt and pepper everything. Cook for about 3-5 minutes.

Meanwhile, make the “sauce”. Beat eggs in a bowl. Three cheeses on a coarse grater. Mix milk with starch. This is what I want to draw your attention to. The fattier the milk you use, the more delicate the taste of the casserole. Next, mix the cheese with the egg (more precisely, with the beaten egg mass) and the milk mixture. Pour all this into a frying pan. Cover the dish with a lid. And fry for about a minute over high heat. And then reduce it to low and cook until the mass thickens.

As soon as the mixture thickens, you know that the casserole is ready. You can start tasting it. Essentially, this is a quick dish. The main thing is to boil the vegetables and fry the meat in advance. And all other stages of preparation take very little time.

Additional Tricks

I am sure that the tips listed below will be useful to you:

• If you want to reduce the calorie content of the casserole, immerse the peeled raw potatoes in cold water. And leave it for several hours. During this time, most of the starch will disappear. This means that the calorie content of the vegetable will also decrease.
• Although we use chicken according to the recipe, it can be replaced with other meat. For example, you can use turkey, pork or veal. Just remember that in this case the meat will take longer to cook.
• But, while reducing the calorie content of the dish, I do not recommend preparing a casserole without cheese. Without it, there won’t be that golden, crispy crust. This product is also very useful. It is rich in magnesium, phosphorus, zinc, potassium, calcium and other valuable substances. Don’t deprive yourself of this “vitamin-mineral” pleasure :)

How do you cook potato casserole in a frying pan? I am sure that you have your own secrets for preparing this dish. Share your recipes and write reviews.

Well, here is the recipe itself. I described everything in it step by step - catch it.

Ingredients

4 servings 45 min. Weight of the finished dish: 1250 gr.

	4 things	medium tubers
	2 pcs	average
	1 PC
	200 gr
	4 things
	150 gr	or sausages
	4 things
	200 gr
	100 ml
		taste
		taste
		1 bouillon cube
	1/2 tbsp. l

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Step by step recipe

Step 1. Peel the potatoes and carrots and cut into slices. Boil them in water to which we add a bouillon cube. Cook the potatoes until half cooked - that is, they should be soft, but not fall apart. Then strain and place on a plate.

Step 2. In the meantime, prepare the “filling”. Heat a frying pan on the stove and pour a little oil. We send finely chopped chicken meat to fry. As soon as it turns white on all sides, add diced onions and chopped mushrooms. At the end, add sliced ​​sausage or small sausages.

Step 3. Salt and pepper the contents of the frying pan. You need to cook in enough time so that all the ingredients are well fried. This usually takes 3 - 5 minutes. Next, remove the meat mass from the pan. Place potato and carrot wedges on the bottom of the pan. Place the meat with onions, mushrooms and sausage on top of this layer. Well, then fry over low heat.

Step 4. Lightly beat the eggs in a bowl. Three cheeses on a coarse grater. Add cheese and milk with starch to the eggs. Mix everything thoroughly. And pour this mass into the frying pan.

Step 5. Cover the dish with a lid. Set the heat on the stove to medium and fry for a minute. Then reduce the heat to low and cook until the “sauce” thickens.

Step 6. Cut the finished dish into pieces and serve. It is best served hot accompanied by salad. Bon appetit!

Casserole in a frying pan…. Doesn't it sound unusual? However, you can cook a delicious dish in a frying pan. Today, the main ingredient in our casserole menu is potatoes. We will experiment with it in the kitchen. I offer you several tested recipes for potato casseroles for a frying pan, including a step-by-step recipe with photos.
The content of the article:

Fried potato casserole with minced meat

It is more convenient to cook this dish in two frying pans at once. Fry potatoes on one, minced meat on the other. This will make the process much faster. In addition, it is not advisable to cool fried potatoes; it will change the taste for the worse.

Products:

• minced meat – ½ kg;
• 1 onion;
• potatoes – 7-8 tubers;
• 1-2 cloves of garlic;
• parsley or dill;
• butter – 2 tbsp. l.;
• pepper;
• 200 ml milk;
• salt;
• vegetable oil;
• 2-3 eggs.

Potato casserole with smoked sausages and vegetables

Products:

• 3 potato tubers;
• 1 chicken egg;
• 1 tbsp. wheat flour;
• a couple of cloves of garlic;
• 1 onion;
• 1 red sweet pepper;
• 2 thin hunting sausages;
• 1 tbsp. low-fat sour cream;
• half tbsp. ready mustard;
• 3 small cherry tomatoes;
• 100 g hard cheese.

Step-by-step cooking recipe:

1. This dish may seem complicated at first glance, as it contains many ingredients. In fact, this potato casserole is prepared quickly, but it turns out very aromatic and tasty. So let's begin.
2. The onions should be peeled and cut, either in half rings or small pieces, this certainly will not change the taste of the dish. Let the onion fry in vegetable oil, then peel and cut the bell pepper into thin strips. Add the pepper to the onion and lightly fry it together.
3. Queue for sausage. Cut it into rings and put it in a frying pan with the onions and peppers.
4. Fry until browned, stirring so that the sausage is cooked on all sides. You can then remove the pan from the heat to prepare the rest of the ingredients for the potato casserole.
5. Peel the garlic and chop it, you can crush it in a garlic press. Peel the potatoes, wash them and grate them on a large-mesh grater. Lightly squeeze out the juice if the potatoes are very juicy.
6. Add garlic, egg, add flour, salt and pepper. Mix everything and place this mass in a hot frying pan greased with vegetable oil. Fry until a strong golden brown crust appears on one side, no need to turn over. This will be the base of a pan casserole with potatoes, sausage and tomatoes.
7. Add Dijon mustard to the sour cream and stir.
8. Next, grate the cheese on a coarse grater.
9. It is better to peel the tomatoes; to do this, place them in boiling water for a few seconds, then in cold water. After this, the skin will be easily removed. But if you don’t want to mess around, you can cut the tomatoes into slices with the skin on.
10. Now let's prepare the casserole. Turn the potato base over so the brown side is up.
11. Quickly coat with sour cream and mustard. It is better to reduce the heat so as not to burn.
12. Spread the fried mixture of onions, bell peppers and sausage.
13. Arrange tomato slices evenly on top.
14. Sprinkle with grated cheese and close with a lid. Fry over low heat until the cheese melts.

That's all, we have a delicious casserole, like pizza, only the base is potato.

Casserole with potatoes and olives with cheese crust

This raw potato casserole is more like a large hash brown, but the taste is very different. Of course, this recipe includes olives and hard cheese, which give the dish a bright aroma.

Products:

• 600 g potatoes;
• some canned olives;
• vegetable oil;
• ground black pepper and salt to taste.

Step-by-step cooking recipe:

1. We prepare the potatoes as usual: peel and wash them, then grate them to make small chips. Add some salt, sprinkle with pepper to taste and mix the mixture. We put half of it in a frying pan; of course, be sure to grease the bottom with oil, otherwise the casserole will stick and burn.
2. Sprinkle our potatoes in a frying pan with grated cheese and place the olives cut into slices on it.
3. If you like seasonings, please add them. Then add the rest of the grated potatoes and press down a little with your hands.
4. Turn on the heat and fry covered for 10 minutes. Then add oil from the edge of the pan and carefully turn the casserole over to the other side. Fry for another 10 minutes. The finished potato casserole has a golden brown crust on both sides and looks very appetizing. It tastes amazing!

Casserole with potato slices, tomatoes and minced meat

This potato casserole is also cooked in a frying pan. You don’t need any special skill here, just layer the food and place it under the lid over low heat.

Products:

• 3 potatoes;
• 300 g of any minced meat;
• 1 tomato;
• 150 g cheese;
• greenery;
• salt and ground pepper to taste.

Step-by-step cooking recipe:

1. Let's prepare the minced meat. Any meat is possible, but not fatty. Finely chop the onion and mix with the minced meat, add salt and sprinkle with black pepper. Cut the tomatoes into rings. Chop the greens. Grate the cheese.
2. The potatoes need to be cut smaller. A Korean carrot grater is best suited for this.
3. So, let's start casserole in a frying pan. Pour oil, turn on low heat, put half the potatoes in the pan and level them. Place the meat on the potato layer, and potatoes again on it. The layers should not be thick, so take a large diameter frying pan.
4. Spread thinly sliced ​​tomatoes evenly over the potatoes, add a little salt if you like it too salty, and sprinkle the casserole with chopped herbs.
5. Now sprinkle everything with grated cheese and close the lid. After 20 minutes, check if the potatoes are soft and the potato casserole with minced meat in the frying pan is ready.

Recipe for casserole with potatoes, garlic and green peas with milk and egg filling

If you need to quickly prepare something for dinner, and at the same time satisfying, this recipe will help out. All you need is potatoes, eggs, garlic, processed cheese and milk. If you also have canned green peas, it will be a wonderful dish.

Products:

• 300 g of young potatoes, if not, you can use old ones;
• 2 raw eggs, it is better to buy homemade ones;
• 2 processed cheese;
• half a glass of milk;
• 2 tbsp. canned peas;
• clove of garlic;
• greenery;
• pepper and salt to taste.

Step-by-step cooking recipe:

1. Grate the potatoes. Break the eggs into another plate and mix them with milk and salt. Cut the processed cheese into thin slices or three on a grater. Finely chop the greens and crush the garlic in a garlic press. Everything for the potato casserole is ready.
2. Grease a frying pan with oil, heat it and add a layer of potatoes. Immediately pour beaten eggs and milk onto it, sprinkle with herbs, crushed garlic and green peas.
3. Place the cheese on top or sprinkle it over the casserole if the cheese is grated. Cover the pan tightly with a lid and keep it on low heat until the omelette mixture sets. You can then turn off the heat and do not open the lid for another 5 minutes. This helps out when there is a possibility of the bottom burning.

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Potato Casserole with Corn and Olives Recipe

This is an interesting recipe for casserole with potatoes in a frying pan; it turns out something like pizza, only on a potato base.

Products:

• 50 g potatoes;
• 1 medium sized pickled cucumber;
• 2 tbsp. canned corn;
• 2 tsp spicy ketchup;
• 1 tbsp. sour cream
• canned olives;
• vegetable oil;
• greens, salt, pepper to taste

Step-by-step cooking recipe:

1. Grease the frying pan with vegetable oil and place on fire. Lay out a layer of raw potato slices evenly and add salt.
2. Lubricate the potatoes with ketchup.
3. Place slices of pickled cucumbers, also thinly sliced, on top of the ketchup.
4. Grease the cucumbers with sour cream, evenly place chopped black olives on the sour cream and sprinkle with canned corn.
5. That's it, now put it in a frying pan and fry without a lid until the potatoes are ready. Sprinkle with dill.

Potato casserole in a frying pan is ready. Bon appetit!

Casseroles are dishes that have long been familiar to housewives. They are convenient because they are prepared quickly, you can include different components in them, and you can also usefully use mashed potatoes, porridge, or cooled pasta left over from yesterday. In a casserole, stale foods get new life and can once again be successfully presented to the public.

In this regard Especially convenient are casseroles that are cooked on the stove, without an oven, directly in the frying pan. In this way, you can quickly prepare a hearty breakfast, or a main course for lunch, or a sweet dessert.

Fried potato casserole with minced meat

This dish is completely independent; there is no reuse of yesterday’s leftovers. Its peculiarity is that it can be cooked by running 2 parallel cooking processes on 2 pans at once. It turns out almost twice as fast.

Ingredients:

• minced meat – ½ kg;
• 1 onion;
• potatoes – 7-8 tubers;
• 1-2 cloves of garlic;
• parsley or dill;
• butter – 2 tbsp. l.;
• pepper;
• 200 ml milk;
• salt;
• vegetable oil;
• 2-3 eggs.

Cooking process:

1. After peeling and washing the potatoes, cut them into strips and fry them in the main frying pan: the one that will house the casserole itself.
2. Finely chop the onion, chop the garlic. Place an auxiliary frying pan on the fire, fry the onion, later add garlic to it, and after 3 minutes add the minced meat. Fry everything together, continuously kneading the minced meat with a spoon and forcing it to be crumbly. This takes 7-8 minutes, after which we salt the onion and meat and sprinkle with pepper.
3. We also add some salt to the fried potatoes at the end. When it is ready, place the meat and onions on it from the auxiliary frying pan. Level the surface and reduce the heat under the frying pan to minimum.
4. In a bowl, beat the eggs with milk, beat with a fork or whisk until the mixture becomes more or less homogeneous, add salt and pour into the frying pan.
5. Chop the greens, sprinkle the top of the casserole, and place small pieces of butter on the surface. Cover the pan and leave it in this state for 20-25 minutes. During this time, the omelette mass should set well.
6. Turn off the heat and do not open the lid for 10 minutes. Now the casserole can be served.

Cheese and mushroom casserole from grated potatoes without eggs

This is also a very quick recipe, and also from potatoes, which are always on hand. The casserole prepared in this way is low and looks like a thick pancake. But very filling and tasty, although without eggs.

Ingredients:

• processed cheese – 2 packs (or Adyghe – 100 or 150 g);
• 200 g hard cheese;
• mushrooms – 300 g;
• potatoes – 600 g;
• dill;
• salt;
• curry, cumin or other spices;
• olive oil for frying.

Cooking method:

1. Three potatoes, peeled and washed, on a fine grater, add some salt. We put it in a colander or on a sieve to drain the juice - you still have to get rid of it.
2. Prepare the filling from mushrooms and cheese: three cheese, chop the mushrooms into smaller pieces. At the same time, when we grate the hard cheese, we divide it in half. One part will go into the filling, and the other is intended for potatoes.
3. Squeeze out the grated potatoes, season with spices, throw in half the hard cheese and chopped dill. After mixing, place half of it on the bottom of a frying pan, pre-greased with oil, and form low sides.
4. Place the filling inside, making sure that there is a potato layer between the side of the pan and the filling. Cover the filling with the remaining potatoes and press lightly.
5. Close the pan and place on medium heat. We do not hold it for long, about 10 minutes, at most 15, so that the inside does not just steam, but loses some of the liquid along with the steam.
6. But we must not allow it to burn, so we take a fairly wide plate and turn the casserole onto it. If the crust is fried, then carefully push the pie back into the frying pan and fry the second side: again under the lid, and again for 10-15 minutes.
7. Turn off the heat, cool the casserole slightly and serve.

Potatoes and meat - a classic combination

Potato casserole comes from the UK, where it is called shepherd's pie. Any meat is suitable for preparing this dish, you just need to chop it very finely, so the meat will retain its taste and juiciness.

What is necessary:

• lean pork or chicken – 430–470 g;
• vegetable broth – 110 ml;
• peeled potatoes – 500–550 g;
• onions and carrots – 110–130 g each
• milk or liquid cream – 120–140 ml;
• medium egg – 3–4 pcs.;
• grated cheese – 125–135 g;
• rosemary, basil, thyme, salt, seasonings.

How to cook:

1. Cut the potatoes into medium-thick slices, boil until tender in water with the addition of aromatic herbs and salt.
2. Chop the remaining vegetables and fry in a deep frying pan for 6–8 minutes.
3. Add the meat to the vegetables, simmer over low heat, covered, for a quarter of an hour. Add broth, simmer for about half an hour.
4. Make mashed potatoes and spread it on top of the meat.
5. Prepare the filling - mix cream with eggs and cheese, salt, spices, pour over the casserole, sprinkle with herbs.
6. Cook in a covered pan for about 20 minutes.

The casserole is good even the next day; you can serve it with light vegetable salads, tomato or sour cream based sauces.

Pasta casserole with eggs and onions in a frying pan

This - the simplest casserole, and this is where you can give a second life to yesterday’s pasta. But this is not necessary; you can boil horns or noodles especially for such an occasion.

Ingredients:

• boiled pasta – ½ kg;
• chicken eggs – 2-3 pcs.;
• 1 onion;
• salt – ¼ tsp;
• fry in vegetable oil.

How to cook:

1. Finely chop the onion and sauté in oil. When it starts to brown, add the pasta and fry for an additional 1-2 minutes.
2. Beat the eggs with salt with a fork or whisk, pour over the pasta with onions.
3. Cover the pan with a lid and finish frying the casserole, reducing the heat to low. It doesn't take long, 5-10 minutes. If you want, you can remove the lid and cut the casserole into pieces in a frying pan, then turn each part over for better frying.

This recipe is a base that allows for a lot of variations. So, you can put chopped sausages or boiled sausage with the onions before the pasta, then put the pasta and continue removing it together; You can add cream to the eggs, and sprinkle the casserole itself with grated cheese. And so on.

Vegetable casserole with smoked meats in a frying pan

In the summer, a similar casserole can be prepared at least every day, perfecting the set of products to suit the tastes of your family. This is a great breakfast, or maybe dinner.

Ingredients:

• zucchini or just zucchini – 400 g;
• onion – 1 pc.;
• 1 tomato;
• carrots - 1 root vegetable;
• bell pepper – ½ piece;
• 4 eggs;
• boiled-smoked sausage – 120 g;
• milk 2.5% fat – 70 ml;
• pepper, salt;
• fry in oil.

Preparation:

1. Cut the onion into large cubes and place in a heated frying pan with oil.
2. Three large carrots and add to the onion. Let's fry them together.
3. Wash the zucchini, remove the seeds, and cut the pulp into medium-sized pieces. Bell pepper, without seeds or stems, cut into strips.
4. Place the zucchini and bell pepper in a frying pan and stir. We cut the tomato into cubes and also send it to a common pot. Add some salt and mix the contents of the pan.
5. It's time to cut the sausage. You need to take a little of it, just to add a smoked aroma and a smoky taste for piquancy. Cut the sausage into cubes and add it to the vegetables at the moment when we determine that the zucchini is half-ready. Mix.
6. Beat the eggs separately, first with salt, then with milk. Pour this mixture into the vegetables in the frying pan and mix everything quickly and vigorously. Sprinkle with salt and pepper, close the roof and cook over low heat until the omelette is ready.

Sweet cottage cheese casserole in a frying pan

Cottage cheese casserole is undoubtedly a classic. However, it can be very demanding on the baking regime; not every oven can produce a full-fledged cottage cheese casserole. It’s all the more surprising that you can bake it in a frying pan, on the stove, and get a wonderful dish - tender, juicy and airy.

Ingredients:

• baking soda – 0.5 tsp;
• table vinegar;
• cottage cheese – 400 g;
• 4 tbsp. l. Sahara;
• 3 eggs;
• semolina – 5 tbsp. l.;
• salt;
• seedless raisins – ¼ tbsp.;
• sour cream – 200 g;
• oil for greasing the frying pan (butter or vegetable).

Cooking method:

1. Let's start with the raisins: rinse them and fill them with hot water, leave for 20 minutes. When it swells a little, drain the water, and lay the raisins themselves on a paper towel to get rid of moisture.
2. Pour semolina into the sour cream, stir and leave to swell.
3. Knead the cottage cheese with a fork or grind it until it becomes homogeneous and crumbly.
4. Drop the eggs into a bowl, whisk with sugar until dissolved, add slaked soda.
5. Add cottage cheese to the eggs and whisk again. Add dried raisins to the cottage cheese and sour cream along with the swollen semolina and mix thoroughly.
6. Having greased the frying pan, unload the curd mass into it, straighten and level the surface. Cover the frying pan and place it on low heat. Bake the casserole like this for 20 minutes.
7. By the time it is ready, the mass will thicken and the edges will be covered with a golden brown crust. In this case, the top of the casserole will remain pale, unlike the sides and bottom surface.
8. Set the pan aside and let it sit for a while. We turn the frying pan over, causing the casserole to move upside down onto the dish.

Cottage cheese casserole in a frying pan (video)

The listed casserole recipes are only a small part of those that exist in cooking. They can be considered as examples and guidelines for action. An enterprising housewife will not only find a use for them, but will also come up with her own versions of wonderful casseroles in a frying pan.