Fast Offal – Hearts and Stomachs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 700 g chicken offal (half heart, half stomachs)
- 4 medium potato (s), floury
- 2 medium onion (s), red
- 2 cloves garlic
- 2 teaspoons sambal oelek
- Herbal sea salt, alternatively normal salt
- pepper
- oil
Print Recipe
Pin Recipe Instructions
- Chop the onions and garlic. Peel the potatoes and cut into cubes with an edge length of approx. 0.5 - 1 cm.
- Heat the onions and garlic with oil in a pan. Add the potato cubes. After about 4 minutes add the innards and fry, turning several times.
- After about 10 minutes, mix in the sambal oelek, salt and pepper and fry until the potatoes are creamy and the innards well done.
- A crispy salad and a glass of red wine go very well with this.
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