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Liver with Roasted Fried Potatoes Lena

Updated: Mar 5

  • Liver with roasted potatoes is one of my ways of preparing Lunch is ready very quickly. You can combine, with other side dishes like spinach, chard with potatoes rice etc. Follow recipe.

Ingredients: very easy, wok pan, 4 serving
  • 500 g pork liver/ diced large pieces

  • 6 pieces of larger potatoes

  • 1 large onion/ cut it in half

  • 1 cube of butter/ 7 g.

  • 4 Tablespoons oil

  • salt and pepper to taste

  • Vegeta/herbal dry spice

Preparation:
  1. First you need to clean the potatoes and cut them into slices and put them in a medium pot with salted water and cook them for up to 25 minutes.

  2. During that time, take the liver, wash it and cut it into slices the thickness of your index finger, put it on a plate, add salt and sprinkle Vegeta on both sides.

  3. Take the onion, peel it, cut it in half and cut it into slices.

  4. When the potatoes are done, take the pan, pour the oil. Squeeze the boiled potatoes a little with a fork in a heated pan. Bake so that the color is preserved on it and turn the potatoes on all sides, add salt and pepper, add oil as needed. Bake until you see that the potatoes are done and have a nice color.

  5. Now take a larger pan, put 2 tablespoons of oil, pour the onion and let it turn a little brown. Add the chopped liver and mix with the onions all together, put a cube of butter, bake until the liver turns brown on both sides. Stir constantly do not bake for more than 12 minutes, because it will be liver hard.

  6. Serve on a plate and serve warm!

NOTE: In the roasted potatoes, usually it is combined with onions, but since it is in the liver, I did not put it in the potatoes.

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