Fried potatoes with onions and pork rinds

1. To begin with, we will wash the potato tubers well from dirt. It is very important that the potatoes are washed so that when we peel them, our fingers are not smeared and, in turn, the already peeled potatoes are not smeared. Peeled potatoes are harder to clean from dirt.

2. Peel all the potatoes and throw them into cold water.

3. Peel the onion. In order not to cry from onions, there is one very tricky trick: take a piece of onion and put it behind your ear. Then all onion pairs will aim there, and not in the eyes.

4. Cut the potatoes into thin slices and return the already sliced potatoes to the water. This is necessary so that the potatoes do not darken and that excess starch is washed off from the slices. Starch contributes to the fact that potatoes will stick together in a frying pan during frying.

5. Cut the onion into quarter slices, not very finely. You don't need to put onions in the water.

6. We put the frying pan on the stove and wait until it heats up. It is very important to put all the products on a hot frying pan when frying! Otherwise, they will start to secrete juice and there will be problems.

7. On a dry and heated frying pan, put the sliced lard. The pieces should not be too small, so that the fat does not fry everything and does not turn into crackers. Fry the fat a little until it melts the fat for frying potatoes.

8. While the bacon is frying, we take the sliced potatoes out of the water on a paper towel and dry them so that the excess water is absorbed. If this is not done, then the drops of water, when they get into the hot fat, will start "shooting" in all directions.

9. Pour the sliced potatoes into the frying pan, in which the bacon has fried. Immediately and for the first time, potatoes should not be disturbed. We do not touch anything, a crust should form on the potatoes at the bottom.

10. Then mix very carefully. It is often not necessary to stir the potatoes so that they do not fall apart and lose their shape.

11. When the potatoes are already fried 5 minutes before they are ready, add the chopped onion. Spread the onion on top of the potatoes and do not mix immediately. Let the onion be doused with pairs of potatoes.

12. Stir just a couple more times and turn off the fire.

13. Attention! Just now we salt the potatoes. Potatoes need to be salted ready-made.

Bon appetit!