This dish is a real treat for chicken liver lovers, especially those like me. I love chicken liver and new potatoes, and considering that young vegetables and chicken liver are cooked in a matter of minutes, then fried potatoes with liver are just a godsend for working wives and mothers.
To fry potatoes with liver, immediately prepare all the necessary ingredients. Vegetables need to be peeled, washed, the liver rinsed under running water, removed from films and fat, and dried with a paper towel.
Heat vegetable oil in a frying pan, fry the liver on both sides until golden brown - 2 minutes on each side. The liver should remain raw inside. Transfer the liver to a clean dish.
Wipe the pan with a clean paper towel and add vegetable oil. Fry the sliced potatoes for a few minutes, stirring to ensure they cook evenly.
After a while, add chopped onions and carrots. Cook everything together over low heat for 3-4 minutes.
When the onions and carrots become soft, add coarsely chopped mushrooms and fry them along with the vegetables for 2-3 minutes.
Now add the half-cooked liver, salt and pepper the dish, cover the pan with a lid and cook for 4-5 minutes. The liver should remain soft and slightly pink inside.
Fried potatoes with liver are ready. This is a very tasty dish, although it is made from the simplest and most inexpensive ingredients.
Quick meals have long been popular among busy people. After all, you don’t want to stand at the stove for another couple of hours after a long day of work. Potatoes are usually prepared very quickly and easily. There are a lot of recipes with his participation. This product is also very healthy, so when we think about the menu again, we will certainly turn to the popular potato.
Chicken liver goes perfectly with this vegetable. It can be added to fried, stewed or boiled potatoes. I suggest making fried potatoes with liver. The dish is easy to prepare, has a pleasant rich taste and nutritional properties.
Ingredients
Potatoes – 400 grams;
Onions – 200 grams;
Fresh chicken liver – 300 grams;
Salt, spices to taste.
Vegetable oil.
Cooking fried potatoes with chicken liver according to photo steps
We will fry the potatoes in a deep frying pan or saucepan. Remove the peel from each tuber. Cut the potatoes into medium-sized pieces. Place on a heated frying pan. Fry until golden brown and almost done over high heat with the lid closed. Stir occasionally.
Fried potatoes with chicken liver on site Cut the onion into half rings or quarters. Place in almost finished potatoes.
Fried potatoes with chicken liver on site We also put the washed and cut into small pieces chicken liver there. Fry until all ingredients are ready. Add salt and spices to taste.
Fried potatoes with chicken liver on site Potatoes with liver take an average of twenty minutes to cook. Let's check the readiness of the liver by piercing it with a toothpick. If no red liquid flows out, the product is ready for use.
Fried potatoes with chicken liver on site Place delicious and aromatic fried potatoes with chicken liver on a plate. Sprinkle with herbs and enjoy a pleasant and nutritious dish.
Fried potatoes with chicken liver on site Even a novice cook can prepare such a dish, as the cooking process is very simple.
The liver, as you know, can be different. The most used in cooking are chicken, pork, turkey, and goose. The taste of a dish such as stewed potatoes with liver will depend on the origin of this ingredient. Let's take a look at the most popular options for its preparation.
with chicken liver
By-products from this bird are the most accessible today, and you will find the ingredients everywhere: from large supermarkets to small shops. It is, of course, best to choose fresh liver rather than frozen (who knows how long it has lain like this in the refrigerator). A well-selected one does not have additional segments that impart bitterness. But we still recommend following this. Otherwise, the liver will end up with a bitter taste, but do we need that? As for potatoes, you can take them of almost any variety, as long as they are good and selected. However, keep in mind that different varieties require different cooking times.
Ingredients
The dish of stewed potatoes with liver can be prepared quickly and easily on any level of kitchen equipment. For this we will need: a kilo of potatoes and half a kilo of liver, a couple of small (or one large) carrots, a couple of onions, a few cloves of garlic, vegetable oil for frying, spices and salt - according to personal taste (a mixture of ground peppers or paprika works very well from experience with cilantro).
Preparation
We thoroughly wash the liver in cool running water; if there are unnecessary segments and veins, we cut them off; we don’t need them. Peel the potatoes, wash them, and cut them lengthwise into 4 large pieces. We cut the carrots larger (you can also cut them lengthwise into small cubes), and the onions into traditional half rings. Chop the garlic into slices.
Let's start frying the liver in vegetable oil. Make sure that the temperature is approximately 120 degrees Celsius, and the pieces do not touch each other as much as possible, then the ingredient will only need to be fried for a few minutes on each side. Then add prepared and chopped onions, garlic, and carrots to the same frying pan (it should be of sufficient size). Add seasonings and, stirring, cook for another 5-7 minutes on lower heat.
The last phase of preparing this dish, like stewed potatoes with liver, is very simple. You should transfer the vegetables and liver from the frying pan to the pan. Then add potatoes and a little water. Simmer over low heat until the root vegetable is ready (usually 15 minutes). Stewed potatoes with chicken liver are almost ready. Remove the pan from the heat, close the lid tightly and let it brew for about 15 minutes. After that, you can serve it. The food is eaten hot. You can sprinkle with fresh chopped herbs and onions. It is good to serve sour cream sauce in a separate bowl.
With beef liver and onions - in sour cream and in a frying pan!
This dish has its own characteristics due to the fact that one of its main ingredients differs from the previous composition. But in general, stewed potatoes with beef liver are just as easy to prepare as with chicken liver. We will need: 300 grams of liver, half a kilo of potatoes, a couple of onions, a little flour and vegetable oil, half a glass of thick sour cream, salt and spices at your discretion (Italian herbs or Georgian greens are perfect).
How to cook
We use only young liver (can be veal), only fresh, not frozen, then the dish will turn out much tastier and richer. All excess should be removed from this ingredient: film, tubes. Cut into cubes. Dip in flour and salt/pepper. In a large non-stick frying pan, fry the liver in vegetable oil. The main thing here is not to overcook the product. 2-3 minutes on each side will be sufficient. Otherwise, the liver may turn out to be too tough, but we need softness and tenderness!
In the oil from the frying of the main product, fry the onion, which needs to be cut into half rings, until golden. At this time, peel the potatoes and cut them quite large (you can lengthwise into 4 parts). Place in the pan with the liver and onion. Mix. Add sour cream and salt. Add a little water so that it slightly covers the potatoes. Simmer over low heat under a closed lid for 30-40 minutes. Set aside and let it brew. You can also serve it to the table. You need to eat it hot, and this is an excellent dish, both festive and everyday, satisfying and healthy.
Stewed potatoes with liver in a slow cooker
And finally, a recipe for those who like to cook in this “shaitan machine,” which is now present in modern kitchens almost everywhere. Here you won’t need to suffer at all once again (tested by experience). We will leave the ingredients as in the first recipe (that is, we will have chicken liver). We fry it in a bowl on the “Frying” mode with almost no oil and not for a very long time. Add carrots and onions at the end of the process. Pour the quartered potatoes into the bowl (for authenticity, especially if they are young, you don’t have to remove the skins). Pour in a glass of water and switch to “Stew” mode. 20 minutes will be enough. Bon appetit everyone!
The liver can be fried, stewed, and made into a very tasty pate. The best side dish for it is vegetables. You can also serve this offal with rice. Fried liver with potatoes is an excellent second course, tasty and very filling. In addition, it cooks quickly, and the recipe is so simple that it will not cause any difficulties even for an inexperienced cook.
Ingredients:
1 kg beef (or chicken) liver
2 medium sized carrots
2 onions
6-7 medium potatoes
vegetable oil
salt, spices to taste
1 bay leaf
And also:
paper towel
pan
pot
How to fry liver with potatoes:
Remove the film from the liver by making a neat cut along the edge, remove the vessels and veins, wash and dry with a paper towel or napkins. Cut into small pieces. Cut peeled carrots into medium-thick slices, onions and raw potatoes into cubes.
Heat vegetable oil in a frying pan (about 2-3 tablespoons) and fry the previously chopped onions and carrots until golden brown. Then, using a dry slotted spoon, quickly transfer the fried vegetables into a thick-bottomed pan or wok, and fry the potatoes in hot oil, also until golden brown. After this, add the potatoes to the onions and carrots, turn on medium heat and start frying the offal.
Place the prepared pieces of liver in a frying pan with oil and fry them, stirring vigorously to quickly form a crust on all sides. Since this is a very juicy product, the liver will immediately release juice when fried. Carefully pour it into a container with fried vegetables, then add a little vegetable oil to the frying pan with the liver, salt, add spices to taste and continue frying over high heat. The liver cooks quickly, so frying should take no more than 3 minutes.
What spices to put and in what quantities depends solely on the wishes of the cook. Usually a mixture of curry powder and oregano (oregano) goes very well with liver, but you can use marjoram, rosemary or black pepper. You can also add adjika to the dish.
Place the fried liver in a container with vegetables, add bay leaf, stir, reduce heat to low, and cook for about 15 minutes. You will get a simple, but very tasty and satisfying dish. Before serving, you can sprinkle it with finely chopped dill or parsley; you can also decorate the dish with green peas, a sprig of cilantro, and green onions. Some kind of sweet and sour sauce, for example, a mixture of mustard and sour cream, also goes well with fried liver. It is best to salt the liver at the end, then it will be soft. The dish can be served either hot or cold.
