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.
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.
Recipe Fried potatoes with liver... Calorie content, chemical composition and nutritional value.
Nutritional value and chemical composition of “Fried potatoes with liver.”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 208.2 kcal | 1684 kcal | 12.4% | 6% | 809 g |
| Squirrels | 13.3 g | 76 g | 17.5% | 8.4% | 571 g |
| Fats | 11.8 g | 56 g | 21.1% | 10.1% | 475 g |
| Carbohydrates | 12.1 g | 219 g | 5.5% | 2.6% | 1810 |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 2.4% | 2000 g |
| Water | 60.8 g | 2273 g | 2.7% | 1.3% | 3738 g |
| Ash | 1.272 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 4796.2 mcg | 900 mcg | 532.9% | 256% | 19 g |
| Retinol | 4.791 mg | ~ | |||
| beta carotene | 0.093 mg | 5 mg | 1.9% | 0.9% | 5376 g |
| Vitamin B1, thiamine | 0.304 mg | 1.5 mg | 20.3% | 9.8% | 493 g |
| Vitamin B2, riboflavin | 0.996 mg | 1.8 mg | 55.3% | 26.6% | 181 g |
| Vitamin B4, choline | 83.09 mg | 500 mg | 16.6% | 8% | 602 g |
| Vitamin B5, pantothenic | 3.003 mg | 5 mg | 60.1% | 28.9% | 167 g |
| Vitamin B6, pyridoxine | 0.599 mg | 2 mg | 30% | 14.4% | 334 g |
| Vitamin B9, folates | 67.132 mcg | 400 mcg | 16.8% | 8.1% | 596 g |
| Vitamin B12, cobalamin | 9.648 mcg | 3 mcg | 321.6% | 154.5% | 31 g |
| Vitamin C, ascorbic acid | 20.83 mg | 90 mg | 23.1% | 11.1% | 432 g |
| Vitamin D, calciferol | 0.076 mcg | 10 mcg | 0.8% | 0.4% | 13158 g |
| Vitamin E, alpha tocopherol, TE | 2.626 mg | 15 mg | 17.5% | 8.4% | 571 g |
| Vitamin H, biotin | 0.072 mcg | 50 mcg | 0.1% | 69444 g | |
| Vitamin K, phylloquinone | 1.9 mcg | 120 mcg | 1.6% | 0.8% | 6316 g |
| Vitamin RR, NE | 7.5072 mg | 20 mg | 37.5% | 18% | 266 g |
| Niacin | 5.568 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 509 mg | 2500 mg | 20.4% | 9.8% | 491 g |
| Calcium, Ca | 15.31 mg | 1000 mg | 1.5% | 0.7% | 6532 g |
| Silicon, Si | 30.437 mg | 30 mg | 101.5% | 48.8% | 99 g |
| Magnesium, Mg | 27.81 mg | 400 mg | 7% | 3.4% | 1438 g |
| Sodium, Na | 32.56 mg | 1300 mg | 2.5% | 1.2% | 3993 g |
| Sera, S | 142.08 mg | 1000 mg | 14.2% | 6.8% | 704 g |
| Phosphorus, P | 180.4 mg | 800 mg | 22.6% | 10.9% | 443 g |
| Chlorine, Cl | 35.31 mg | 2300 mg | 1.5% | 0.7% | 6514 g |
| Microelements | |||||
| Aluminium, Al | 523.5 mcg | ~ | |||
| Bor, B | 70 mcg | ~ | |||
| Vanadium, V | 90.7 mcg | ~ | |||
| Iron, Fe | 9.781 mg | 18 mg | 54.3% | 26.1% | 184 g |
| Yod, I | 3.17 mcg | 150 mcg | 2.1% | 1% | 4732 g |
| Cobalt, Co | 10.788 mcg | 10 mcg | 107.9% | 51.8% | 93 g |
| Lithium, Li | 46.874 mcg | ~ | |||
| Manganese, Mn | 0.2381 mg | 2 mg | 11.9% | 5.7% | 840 g |
| Copper, Cu | 307.55 mcg | 1000 mcg | 30.8% | 14.8% | 325 g |
| Molybdenum, Mo | 29.415 mcg | 70 mcg | 42% | 20.2% | 238 g |
| Nickel, Ni | 3.044 mcg | ~ | |||
| Rubidium, Rb | 304.4 mcg | ~ | |||
| Selenium, Se | 26.944 mcg | 55 mcg | 49% | 23.5% | 204 g |
| Strontium, Sr | 5.65 mcg | ~ | |||
| Fluorine, F | 18.4 mcg | 4000 mcg | 0.5% | 0.2% | 21739 g |
| Chromium, Cr | 9.9 mcg | 50 mcg | 19.8% | 9.5% | 505 g |
| Zinc, Zn | 3.9843 mg | 12 mg | 33.2% | 15.9% | 301 g |
| Zirconium, Zr | 1.84 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 10.729 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 g | |||
| Glucose (dextrose) | 0.457 g | ~ | |||
| Sucrose | 0.457 g | ~ | |||
| Fructose | 0.076 g | ~ | |||
| Essential amino acids | 0.548 g | ~ | |||
| Arginine* | 0.745 g | ~ | |||
| Valin | 0.928 g | ~ | |||
| Histidine* | 0.302 g | ~ | |||
| Isoleucine | 0.689 g | ~ | |||
| Leucine | 1.376 g | ~ | |||
| Lysine | 0.812 g | ~ | |||
| Methionine | 0.298 g | ~ | |||
| Methionine + Cysteine | 0.475 g | ~ | |||
| Threonine | 0.551 g | ~ | |||
| Tryptophan | 0.287 g | ~ | |||
| Phenylalanine | 0.724 g | ~ | |||
| Phenylalanine+Tyrosine | 1.238 g | ~ | |||
| Nonessential amino acids | 0.892 g | ~ | |||
| Alanin | 1.034 g | ~ | |||
| Aspartic acid | 1.429 g | ~ | |||
| Hydroxyproline | 0.04 g | ~ | |||
| Glycine | 0.785 g | ~ | |||
| Glutamic acid | 2.042 g | ~ | |||
| Proline | 0.739 g | ~ | |||
| Serin | 0.423 g | ~ | |||
| Tyrosine | 0.513 g | ~ | |||
| Cysteine | 0.17 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 143.9 mg | max 300 mg | |||
| beta sitosterol | 10.173 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 3.9 g | max 18.7 g | |||
| 4:0 Oil | 0.19 g | ~ | |||
| 6:0 Kapronovaya | 0.042 g | ~ | |||
| 8:0 Caprylic | 0.037 g | ~ | |||
| 10:0 Kaprinovaya | 0.096 g | ~ | |||
| 12:0 Lauric | 0.123 g | ~ | |||
| 14:0 Miristinovaya | 0.413 g | ~ | |||
| 16:0 Palmitinaya | 2.223 g | ~ | |||
| 17:0 Margarine | 0.007 g | ~ | |||
| 18:0 Stearic | 0.913 g | ~ | |||
| 20:0 Arakhinovaya | 0.015 g | ~ | |||
| 22:0 Begenovaya | 0.036 g | ~ | |||
| Monounsaturated fatty acids | 3.335 g | min 16.8 g | 19.9% | 9.6% | |
| 14:1 Myristoleic | 0.049 g | ~ | |||
| 16:1 Palmitoleic | 0.229 g | ~ | |||
| 17:1 Heptadecene | 0.007 g | ~ | |||
| 18:1 Oleic (omega-9) | 3.502 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.007 g | ~ | |||
| Polyunsaturated fatty acids | 3.762 g | from 11.2 to 20.6 g | 33.6% | 16.1% | |
| 18:2 Linolevaya | 3.529 g | ~ | |||
| 18:3 Linolenic | 0.073 g | ~ | |||
| 20:4 Arachidonic | 0.079 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 5.3% | |
| Omega-6 fatty acids | 3.4 g | from 4.7 to 16.8 g | 72.3% | 34.7% |
Energy value Fried potatoes with liver. is 208.2 kcal.
- Serving = 246 g (512.2 kcal)
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
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.
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.
How to prepare the offal and what to combine it with?
The liver does not require long cooking, and becomes soft literally 15 minutes after boiling during cooking. You can check the readiness of the product by lightly piercing its surface.
If the liver is ready, a clear liquid resembling broth will ooze through the puncture.
To make the meat by-product even more tasty, it is advisable to supplement it with sauce. You can stew the stew in kefir, cream, sour cream, tomato paste or milk.
The technology for preparing stewed potatoes with chicken liver has its own specifics: it is important to maintain the proportions and distribute the time correctly so that the root vegetable has time to become soft and the meat does not dry out.
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 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!
In order to feed the whole family, you don’t have to come up with something complicated; choose the products that your family loves. My family loves both potatoes and liver. So why not combine these components in one dish? For the recipe today I chose beef liver, which is both tasty and quick to prepare. Chicken liver is also perfect for this recipe; it has a delicate texture and also cooks quickly in a frying pan. I will fry the liver and potatoes in a frying pan, which is convenient and practical. Also see how to cook. Required Products:
- 250 grams of beef liver, - 300 grams of potatoes, - 50 grams of onions, - salt and pepper to taste, - vegetable oil for frying.
Recipe with photos step by step:
Cut the beef liver into small pieces. It is important to rinse the liver and remove the film so that the liver does not taste bitter. To avoid problems with the liver, it is better to buy it without ducts and veins, then you won’t have to cut anything out. The best part of the liver is the front part, there are no ducts in it, so you won't have to cut anything out. You will quickly remove the film from above and in half a minute you will begin to fry it. Fry the liver in vegetable oil: fry for 2-3 minutes until golden brown, add a little salt. We transfer the liver to another container, that is, remove it from the pan. Cut the potatoes into medium pieces. Potatoes cut into small pieces will cook quickly. Fry the potatoes until soft and golden brown so that the potatoes have a slight crunch. Fry with the addition of vegetable oil. Combine potatoes and liver, fry with the addition of a small amount of onions. Finely chop the onion into cubes and fry everything together for 5-6 minutes. Taste for salt, if there is not enough, add. I have also prepared for you. Serve the finished fried liver with potatoes immediately after cooking. Bon Appetite!
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.
Cooking tips
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.
