Potato Casserole with Giblets

A casserole made from boiled potatoes with canned lecho and minced meat from chicken giblets – liver, hearts, and stomachs – is an excellent dish made from inexpensive products.

Cook: 30 minutes

Servings: 4

Ingredients

Directions

Boil the potatoes in their skins over low heat (about 25 minutes after boiling). Pass the chicken offal through a meat grinder. Peel and finely chop the onion.
Melt half the butter in a frying pan, put the onion in the pan. Fry the onions over medium heat for 2-3 minutes, until golden brown.
Add minced chicken offal to the onion, season with salt and pepper to taste. Mix. Fry over medium heat for 2-3 minutes, stirring occasionally.
Add about 5 tablespoon. tablespoons of water, cover the pan with a lid. Reduce heat to low and simmer minced chicken giblets and onions for 30 minutes. Peel the cooled boiled potatoes. Cut the potatoes into slices 0.5-1 cm thick.
Preheat oven to 180 degrees. Grease a baking dish with the remaining butter. Spread the potatoes evenly on the bottom of the dish, season with salt and pepper to taste. If using greens, they need to be finely chopped.
Put the stewed giblets and onions on the potatoes and spread evenly. Sprinkle with chopped herbs (optional). Put a layer of canned lecho on top, and then another layer of potatoes.
Combine sour cream with 2 tbsp of water and mix well. Drizzle over the top layer of potatoes with sour cream sauce. Salt and pepper a little. Put the form in an oven preheated to 180 degrees. Bake for about 30 minutes, until golden brown. Potato casserole with chicken offal is ready.

Bon Appetit!

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