Liver Loaf with Fried Potatoes, Eggs and Chard

Liver loaf with fried potatoes, egg and chard is a traditional home cooking dish that is enjoyed in virtually all parts of Germany. 

The different ingredients of this hearty 

dish harmonize wonderfully with each other and are usually served at lunch or supper times. Liver loaf as well known as Meatloaf or Fleischkäse in Germany originated in South Germany and is prepared from corned beef, bacon and pork. All the ingredients are ground down very fine and then formed into a loaf and baked. The loaves can than be cut into slices and prepared for consumption.


Preparation time: 15 minutes 
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Cooking time: at least 40 minutes
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Resting time: 0 minutes
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Total time needed: at least 55 minutes
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Grade of Difficulty: standard




Ingredients
for
Liver Loaf with Pan Fried Potatoes ,Eggs and Spinach / Chard

  • 2 slices of liver loaf about 200 gram / 7.05 oz each
  • 3 tbs. extra virgin olive oil
  • 5 medium to large potatoes, cut into small dice, ie: maximum size 2.5 cm / 1 inch
  • 4 eggs
  • 2 medium onions, chopped into fine cubes
  • 1 bunch of fresh chard or spinach, stems removed
  • 1 cup of water
  • 1 tbs. of flour 
  • 1 tsp. plain paprika powder
  • 1 tsp cumin powder
  • 1/2 tsp. granulated vegetable stock
  • Salt and pepper to taste
  • a little grund nutmeg
  • 3 tbs. of fresh cream



Directions

  • Add some olive oil to a frying pan and set the hot plate to medium heat
  • Once the oil is warm add the liver loaf slices and braise them on both sides till they are beginning to brown. The first side usually takes a little longer than the second side, (approximately 7 minutes and 5 minutes)
  • Once they are done place them on a baking tray in a preheated oven ( 50 degrees Celsius / 122 Fahrenheit) to keep them warm
  • Next add some more oil to the pan
  • Once it is hot (don't let it begin to create smoke) add  the potatoes to the pan and fry them for 15 minutes, stirring them regularly
Liver Loaf with Fried Potatoes, Eggs and Chard
  • Next add half the onion slices, salt pepper and paprika powder, stir all ingredients and braise them all for approximately another 10 minutes or till the onions are soft and brown and the potatoes are done (Pierce a few of the potatoes with a sharp knife to see if they are soft inside)
  • While the potatoes are frying, place the chard / spinach in a pot with 1 cup of water and bring it to a boil for a minute or two.
  • Take out the spinach and let it cool down in a colander. Keep the remaining liquid from the pot in a separate bowl.
  • Once the spinach has cooled down a little place it in a food processor and grind it fine. This should only take a few seconds.
  • Now add the remaining onion dice into a pot with warm olive oil. (Don’t wait for the oil to get hot or it will lose a lot of its good properties.
  • Stir-fry the onion until golden brown then add the flour and stir well.
  • Quickly add the stored liquid from the cooking of the spinach and stir till it thickens.
  • Next add the spinach, mix it with the contents of the pot and let it warm up. Once it’s hot add salt, pepper, jeera (cumin), nutmeg and vegetable stock.
  • Gently mix all the ingredients and take the pot of the stove
  • In the meantime fry the eggs on a different hot plate of the stove in a little olive oil, season with salt and pepper. 

Place all ingredients on a large plate and enjoy.




Curly Kale Casserole


Baked Stuffed Meatloaf


Return to the Home Page


History of Liver Loaf / Leberkäse


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