Liver with potatoes in a frying pan recipe. Recipe: Fried potatoes with liver - fried potatoes with liver for a hearty dinner

This dish is very simple, suitable for a regular family dinner. For the first time, my roommate in the hospital treated me to this; I can’t eat much on government food:) I liked the potatoes, and the liver was completely healthy (we were both sick with anemia, liver is a good cure for it), this dish stuck with us, and I cook it from time to time.

To begin with, we take liver, you can use any liver, it’s not fundamentally important, both beef and pork will do. You need to cut it into cubes, remove all films and vessels. It is better to carry out this operation while the liver is slightly frozen. I also soak it in milk to make it softer.

We do the same with potatoes - there should be a little more of it than liver. Heat a frying pan with oil and set the liver into the water first.

Stir it, wait for it to “set”, but don’t fry it until it’s crusty.

And we throw potatoes into the company:

Fry all this splendor until ready. After a crust appears on the food, the heat can be reduced and covered with a lid.

If you wish, you can add onions to the dish, throw it in with the potatoes, but we are preparing this dish without onions, so it’s good. At the end of cooking, add salt and pepper, I also sprinkled with dried dill, and that’s it, you’re ready to eat!

Tasty and satisfying beef liver with potatoes, onions and lard can be cooked for a hot lunch. You can be sure that all members of your family will be happy and full after such a meal. And my step-by-step recipe with photos will be useful to you when you decide to cook this recipe.

So, you have the following products in your arsenal:

• beef liver - 200 g;
• fresh lard - 100 g;
• potatoes - 500 gr;
• onion - 1 head;
• flour;
• ground black pepper;
• salt;
• vegetable oil.

How to cook beef liver with potatoes in a frying pan

Let's take care of the liver first. We cut out large ducts and remove the film from the piece chosen for cooking. Next, wash it and cut it into small pieces.

We also cut fresh lard into small squares, and chop the onion into half rings. This is what my food looks like before cooking.

Fry the liver for a short time. After 3 minutes, turn it over and add the onion to the pan.

Stirring the contents of the frying pan, fry the food for another 3 minutes.

Now it’s time to put it in the frying pan. By this time it should be peeled and cut into slices. And before you start frying the potatoes, don't forget to dry them.

Fry the potatoes for about five minutes, stirring occasionally. Then, close the pan with a lid, reduce the heat to low and cook the dish until done. Just before the end of cooking, you can add salt if necessary.

Served hot with potatoes, onions and lard. Sprinkle the dish with green onions and invite your hungry family to taste your next culinary masterpiece. I think they will appreciate your efforts! Bon Appetit everyone! 🙂

We can talk endlessly about the benefits of liver dishes. This offal is rich in substances vital for humans, and doctors often include it in the diet of patients, including young children, for prevention and recovery from many diseases. In addition, liver is also a very tasty product that is quite easy to prepare. Make a nutritious meal for yourself and your loved ones for lunch or dinner using fried chicken or pork liver with potatoes.

List of recipes in the article:

Fried liver with potatoes

Chicken liver fried with potatoes

Ingredients:

• 200 g chicken liver
• 500 g potatoes
• 2 onions
• 10–15 g green onions
• 40 g butter
• 2 tbsp. vegetable oil
• a pinch of ground black pepper

Rinse the chicken livers in a colander under running water, set aside and let the liquid drain completely. Peel the onions and chop finely. Throw the butter into the frying pan, melt it, put the liver in it and quickly fry it on all sides over high heat. Reduce the temperature, add the onion to the offal and cook until golden brown for 5 minutes, then transfer everything to a deep plate or bowl.

Pour vegetable oil into the frying pan where you just fried the chicken liver and place it on the stove again. Peel the potatoes, cut them into strips and fry over medium heat for 10 minutes. Add fried liver to it, stir, season with black pepper and salt to taste. Reduce the temperature to low, cover the dish with a lid and simmer the dish for 7–10 minutes. Place the delicious prepared liver and potatoes on plates and sprinkle with chopped green onions.

Fried pork liver with potatoes

Ingredients:

• 400 g pork liver
• 5–6 potatoes
• 2 onions
• 1 carrot
• 3 tbsp. flour
• 4 tbsp. ketchup
• ground black pepper
• vegetable oil

For greater softness, reduced bitterness in taste and removal of specific odor, pork liver should be soaked in milk for half an hour

Peel the potatoes and carrots, peel the onions and chop them into small cubes. Heat the vegetable oil and add potatoes and carrots into it. After 5-7 minutes of cooking with constant stirring, add the onion. Salt the vegetable trio to taste and continue sautéing for 5 minutes until half cooked.

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 pieces). Place in the pan with the liver and onions. 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!

Chicken liver with potatoes

A very filling, tasty and inexpensive dinner!

Compound

for 4 servings

• Chicken liver – 0.5-0.6 kg;
• Potatoes – 7 medium-sized pieces;
• Onion – 1 head;
• Carrots – 1 small;
• Garlic – 1 clove;
• Vegetable oil;
• Salt.

Delicious potatoes with liver (chicken)

How to cook

The fire for frying at all stages is medium.

• Wash the liver and cut into 2-3 pieces (for 1 bite, so that the pieces can be easily pricked with a fork).
• Cut the onion into rings. Crush the garlic. Grate the carrots on a coarse grater.
• Peel the potatoes and cut into thin (2-3 mm) semicircles.
• Lightly heat the oil in a frying pan (a layer of oil about 1 cm high);
• Using your fingers, separate the onion discs into individual rings and toss into the oil. Fry the onion until softened (a sign is the appearance of a characteristic aroma). As soon as the onion spirit flows, add the carrots. Add some salt. Fry for 5 minutes, stirring frequently.
• Add liver to vegetables. Fry, stirring regularly, for 5 minutes. Add garlic. Add salt.
• Remove the liver and vegetables from the pan and place in another bowl for a while.
• Throw the potatoes into the remaining oil from frying (add more if necessary, the layer of oil should be 1 cm). Fry covered for 10 minutes. Add the liver with vegetables, mix and simmer covered for another 5 minutes. Taste and then add salt to taste.

A whole pan of delicious dinner!

Cooking features and taste

The dish is clearly and generously meaty, well coated with a delicious orange sauce formed from butter, carrot, onion and liver juices. It’s simple and inexpensive to prepare, and after dinner you feel like you’ve had your fill. This is very tasty food!

Moderate heat, constant monitoring of the process and timely stirring are the keys to the successful implementation of our recipe.

Cutting onions into rings is not essential, but is desirable. Flexible onion strips wrap their spicy pattern around every piece of liver they encounter, softening its taste and adding tenderness and juiciness.

Potatoes can be cut into larger slices, then the time required for frying them will increase.

The dish is ready!

If there are no potatoes, fried liver with vegetables can act as a full-fledged independent dish (then it should be fried with onions and carrots for 10 minutes, not 5). Eat with black bread. It will be very tasty.

If you like it thicker, fattier or spicy and will fry the liver without potatoes, you can season the dish with sour cream, mayonnaise or ketchup at the moment you throw the liver into the pan.

Enjoy your meal!

Other possible side dishes for fried liver are boiled rice, pasta, mashed potatoes, fresh cucumbers or tomatoes.

Other dishes with chicken liver

You can also stew chicken liver with sweet pepper and garlic cloves (or plain garlic ().