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Pan-fried chicken livers with potatoes
Fried livers with rustic potatoes

Pan-Fried Chicken Livers with Smashed Onion Potatoes

Author: Flavelo
Recipes Main Courses Quick Meals
The secret to perfect liver is timing and salt. Salting too early makes it tough; overcooking makes it dry. It should remain creamy inside. Paired with rustic smashed potatoes with caramelized onions, it's a savory classic.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Two skillets

Allergen Information

⚠️ Milk

Instructions

1 ✓

Boil peeled, cubed potatoes until soft. Drain.

Tip: Let steam dry for fluffier potatoes.
2 ✓

Slice onions. Caramelize half of them in oil.

Tip: Sweet onions balance the iron taste of liver.
3 ✓

Add potatoes to onions, smash roughly with spoon while frying.

Tip: Rustic texture is the goal.
4 ✓

Clean and dry livers. Pepper and marjoram ONLY.

Tip: Wet livers pop and splatter.
5 ✓

Fry remaining onions in oil/butter. Add livers. Fry hot 4-5 mins.

Tip: Pink inside is perfect.
6 ✓

Remove from heat, THEN salt.

Tip: Keeps it tender.

Recipe FAQ

Why is the liver tough?
You salted it before cooking or cooked it too long. Salt draws out moisture. Only salt at the very end!

Ingredients

  • 1 lb Chicken Livers
  • 3 medium Onions
  • 1.75 lbs Potatoes
  • 3 tbsp Vegetable Oil
  • 2 tbsp Butter
  • 1 tsp Salt
  • 1 tsp Dried Marjoram
  • 1 tbsp Fresh Parsley