Potato casserole with chicken liver
Today, the main heroine of the potato casserole is the chicken liver! Get not only a tasty, but useful dish!
Potatoes – 7-9 pieces.
Butter – 40 g
Salt, pepper – to taste
Nutmeg – to taste
Egg – 2 pcs.
Chicken liver – 500 g
Vegetable oil – for frying
Onions – 1 pc.
Carrots – 1 pc.
Salt – to taste
Dried herbs – to taste
Sour cream – 3 tablespoons.
- 142 kCal
- 1 h. 50 min.
Probably, most people consider the liver to be only an offal. In fact, the liver, in particular chicken – a very useful meat delicacy! It is a source of protein, vitamins A and C, iodine and folic acid. In addition, the liver of the chicken, it turns out, is digested much more quickly than meat.
Today we will prepare a potato casserole with a chicken liver on the principle of a casserole from potatoes and minced meat, but instead of a meat filling we will have a hepatic paste. This dish, of course, will please you and your loved ones!
So, let’s start cooking. We need the following ingredients. All vegetables should be washed and cleaned in advance, and the chicken liver should also be thoroughly washed.
In salted boiling water, boil the liver. This will take 10-15 minutes.
At this time, cut a small onion into a small cube.
Carrots rub on the middle grater.
We shift the vegetables to a frying pan, heated with a small amount of vegetable oil. Stew on low heat until the ingredients are soft.
And during this time the liver has already been cooked! We merge the contents of the pan into a colander and slightly cool the by-product.
Then we put it into the bowl of the blender and chop the pieces to the smoothest mass.
Vegetables are already extinguished and become soft.
We shift to the onions and carrots liver, salt to taste, add sour cream, as well as dried herbs: parsley, dill, thyme.
Stir and hold on the fire for another 5 minutes. Then put it in a separate plate and leave it to one side.
Potatoes are also boiled in salted boiling water until ready (20-25 minutes).
Drain the water, add butter and carefully knead it until it is puree.
Sprinkle salt if necessary, black pepper and nutmeg to taste. Stirring.
We drive the eggs and mix them to a homogeneous smooth consistency.
It’s time to form a casserole. At the bottom of the form lay out a little more than half of the mashed potatoes, level with a spatula. Over spread the liver stuffing and also level.
The top layer again goes the remaining mashed potatoes. And in order for a beautiful ruddy crust to form in the casserole, cover the potatoes with a thin layer of sour cream (can be combined with mayonnaise).
We bake a potato casserole with chicken liver in the oven at 180-200 degrees for 25-40 minutes. As soon as the top blushed – the dish is ready!