Fried Potato Zrazy with Liver

by Editorial Staff

Would recommend a budget meal for the whole family. Liver potato zrazy is good both hot and cold.

Summary

Cook Time	1 hour 30 min.
Total Time	1 hour 30 min.
Course	Side Dish
Servings (Default: 4)

Ingredients

Instructions

Liver (liver, lungs, heart – in any proportions) rinse, put in a saucepan, add water, bring to a boil. Cook until tender over low heat, covered.
Rinse the potatoes well, put them in a saucepan, add water, bring to a boil. Cook the potatoes “in their skins” until tender over low heat, covered (about 20-25 minutes).
Take out the ready liver, cool, mince.
Peel the onion, wash, chop finely.
Cool boiled potatoes a little, peel, mince. Add the egg, salt, and stir.
Preheat a frying pan, pour vegetable oil into it. Put the onion in hot oil and fry over medium heat, stirring occasionally, until golden brown.
Add meat. Fry everything together for 3-4 minutes, stirring occasionally. Pepper, salt. Mix well. Refrigerate. Minced meat for potato cutlets is ready.
Form potato zrazy with the liver.
Roll in flour.
Preheat a frying pan, pour in vegetable oil. Put the potato zrazy in hot oil. Fry potato zrazy with liver over medium heat for about 3-5 minutes on each side, until golden brown.
Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.