Perfectly crunchy pan roasted potatoes with tasty meat, all in one skillet...who could resist the temptation? Last night I prepared another Hungarian favorite of ours, which is a dish called "Brassoi Pecsenye". This particular dish is best when it is made with pork, I like to use tenderloin but you can always choose a little greasier meat if you prefer. You might notice that in my pictures I used chicken breast, a huge sin as my father would say. Thanks to my finicky kids, I don't have a choice, but don't worry this meal is delicious with chicken as well. 

Ingredients for 4 people:

• 3 lb of red potatoes, peeled and cut into cubes

• 2 pieces of chicken breast, about a pound and a half (original recipe calls for pork, or you can substitute it with de-boned chicken thighs as well)

• 1 large onion

• 2-3 garlic cloves minced

• 1/2 cup of water

• 2 teaspoons of marjoram 

• salt & pepper to taste

• 1 tablespoon of Hungarian sweet paprika powder (if you cannot find it in your grocery store, Delish paprika powder is a good substitute)

• 1 cup of extra virgin olive oil

First, prepare your potatoes, peel them and cut them into cubes. Place them into a large pot of water with salt and bring it to a boil. As soon as the water starts boiling, turn off heat, drain potatoes and place them into a non-stick skillet. (Potatoes should not be soft, they will finish cooking in the skillet.) Pour a half a cup to a cup of extra virgin olive oil on top and start roasting it on high heat, partially covering roasting pan to make sure potatoes are going to be tender in the inside but crisp on the outside. Gently stir once in a while, it takes about 20 to 30 minutes to reach desired color and consistency. 

While your potatoes are roasting, slice your onion and place it into a non-stick skillet with a quarter of a cup of extra virgin olive oil. Cook on medium to high heat for 3-4 minutes. Prepare your choice of meat, cut them into cubes or strips. 

Add them to the onions and cook it through for about 5-8 minutes. Add garlic, toss it well and cook for another 2 minutes. Season with salt and pepper and add the 2 teaspoons of marjoram with a half a cup of water. Bring it to boil on high heat. Cover your skillet and turn the heat down to medium-low. Cook for about 15 minutes or until water is absorbed.

Add the paprika powder, mix well then pour meat mixture over hot potatoes. Mix gently, try not to break up your potatoes. If you like, you can add a little more paprika powder for extra color and taste. Serve it with dill pickles on the side. Enjoy! #mommyknowsbest