Final Iteration of one-skillet potatoes
The easy answer to the question, how do I add meat to this dish is: Brown it in the pan and put it to one side before you begin sauteeing the onion. Add it back in just after the potatoes, make sure there's enough liquid, and make sure the lid's tight.
This will work with pork chops, lamb chops, a small steak. You won't have the luxury of "rare, medium, or well done," but the meat will be cooked through and have a nice flavor.
Remember, for all these recipes carrots can be added to the onions.
I'm going to take the Greek recipe and use a different cut of meat. Lamb shanks were my favorite growing up. They used to be dead cheap, but they're not any more. Still, they're less expensive than many cuts. It is important that your pan be either deep enough or wide enough to accommodate the whole shank with the lid on.
Brown it on all sides and then put it on a plate while you sautee the onions and garlic in oil. Add the oregano and once the scent starts add the meat on top of the vegetables. Pour the tin of tomatoes and the wine over it and put the lid on tight. Reduce the heat and simmer for about twenty minutes. Stir in your potatoes and runner beans or string beans at this point. The potatoes will have a slightly different texture from not having been stirred in the oil. Add more liquid if required (either wine, stock/broth, water, or a mixture of any or all of the above). Put the lid back on and simmer for a further twenty minutes. If you're using frozen vegetables, spinach or okra, simmer for ten minutes, add the vegetable and recover before simmering a further ten minutes.
If you want to substitute rosemary for the oregano, feel free to do so. Combining them might also be nice.
As a way of looking at layering flavors, we'll take the French potatoes cooked in bacon grease or lard and using pork chops. This is an autumn dish.
Brown your pork chops on both sides and remove to a plate. Put your chopped bacon or bacon grease into the pan and sautee the onions or onions and shallot or leek. Add thyme. If you want to slice an apple or pear into the mixture, it will add texture and flavor to the final dish. Add them and the potatoes and stir until the potatoes are well coated. Put your pork chops back on top. Use fresh apple cider with a teaspoon of cider vinegar and/or a Tablespoon of apple brandy as your liquid. You could also use a bottle of fermented apple or pear cider with or without the vinegar. Add your string beans if using them. Cover the pan tightly. Turn down the heat and simmer for twenty minutes. Check the pork chop and if necessary, cover and cook for an additional five to ten minutes.
For the French potatoes cooked with butter and tarragon, I strongly suggest fish. If the fillet is half an inch thick or less, cook it on top of the potatoes for five to seven minutes. If it's between half an inch and an inch thick, cook it on top of the potatoes for seven to twelve minutes. The butter and white wine will give it a fantastic flavor.
This will work with pork chops, lamb chops, a small steak. You won't have the luxury of "rare, medium, or well done," but the meat will be cooked through and have a nice flavor.
Remember, for all these recipes carrots can be added to the onions.
I'm going to take the Greek recipe and use a different cut of meat. Lamb shanks were my favorite growing up. They used to be dead cheap, but they're not any more. Still, they're less expensive than many cuts. It is important that your pan be either deep enough or wide enough to accommodate the whole shank with the lid on.
Brown it on all sides and then put it on a plate while you sautee the onions and garlic in oil. Add the oregano and once the scent starts add the meat on top of the vegetables. Pour the tin of tomatoes and the wine over it and put the lid on tight. Reduce the heat and simmer for about twenty minutes. Stir in your potatoes and runner beans or string beans at this point. The potatoes will have a slightly different texture from not having been stirred in the oil. Add more liquid if required (either wine, stock/broth, water, or a mixture of any or all of the above). Put the lid back on and simmer for a further twenty minutes. If you're using frozen vegetables, spinach or okra, simmer for ten minutes, add the vegetable and recover before simmering a further ten minutes.
If you want to substitute rosemary for the oregano, feel free to do so. Combining them might also be nice.
As a way of looking at layering flavors, we'll take the French potatoes cooked in bacon grease or lard and using pork chops. This is an autumn dish.
Brown your pork chops on both sides and remove to a plate. Put your chopped bacon or bacon grease into the pan and sautee the onions or onions and shallot or leek. Add thyme. If you want to slice an apple or pear into the mixture, it will add texture and flavor to the final dish. Add them and the potatoes and stir until the potatoes are well coated. Put your pork chops back on top. Use fresh apple cider with a teaspoon of cider vinegar and/or a Tablespoon of apple brandy as your liquid. You could also use a bottle of fermented apple or pear cider with or without the vinegar. Add your string beans if using them. Cover the pan tightly. Turn down the heat and simmer for twenty minutes. Check the pork chop and if necessary, cover and cook for an additional five to ten minutes.
For the French potatoes cooked with butter and tarragon, I strongly suggest fish. If the fillet is half an inch thick or less, cook it on top of the potatoes for five to seven minutes. If it's between half an inch and an inch thick, cook it on top of the potatoes for seven to twelve minutes. The butter and white wine will give it a fantastic flavor.