Zoffix Znet

I was coming home almost 4 hours later than I usually do and I was starving... Due to a recent moving situation my food supplies are rather low and I already knew that I had no meat at home; and non-meaty meals do not usually fill me up as I wanted to be filled tonight. I had ten bucks in the pocket and stopped by PriceChopper to see if I could grab something that would feed me for a couple of days.

To my surprise (perhaps I have never noticed these before) I saw chicken hearts and livers! Last time I ate those was when I was around 14... so I grabbed those. Price was great as well. I paid $5 for a kilo of meat! Along with my chicken internal organs I grabbed a 10 pound bag of yellow potatoes; let's see if we can utilize all this somehow...

• 250g of chicken hearts (half of my package)
• 250g of chicken livers (half of my package)
• 5 large potatoes
• 1 egg per each person eating the meal; I'll use two.
• 1 table spoon of lemon juice; I used a fake lemon juice that comes in a lemon-looking bottle with "ReaLemon" written on it.
• 100g of butter; you'll need only about 50g if you prefer to use your favorite oil instead of butter for frying.
• About 1.5-2 table spoons of chopped green or white onion (sadly, I had neither at this place)
• Salt and spices to taste. I've used 3/4 of a table spoon of salt, dried parsley leaves, a couple of shakes from "Lemon and Herbs" mix, some garlic powder, 1.5 table spoons of dried chopped onions - wish I had three times more of it - and a table spoon of "Spice for potatoes" that I picked up from a Polish store some time ago...

Grab a deep frying pan and fill it with water. Dump hearts, livers, lemon juice, salt and all of your spice in the pan and cook them. Keep in mind that hearts and livers cook faster than regular chicken meat (also, livers will be fully cooked 5 minutes prior to hearts, if that matters to you).

While the meat is boiling, peel your potatoes and cut half of them into "normal" pieces, e.g. the size you'd use for fried potatoes; and the other half into pieces four times smaller than the first half.

Dump the smaller pieces into the water with our meat. Grab a second frying pan, put 50g of butter or your favorite cooking oil into the pan and simply fry the our large potato pieces.

When the fried potatoes are cooked, push them aside to make room for our eggs; break the eggs, sprinkle both the eggs and the potatoes with green/white onion and cook them for just 1-2 minutes (so the yolk would still be liquid)

Back to our other pan... make sure that it always has water in it - the plan is to let our small potato pieces to mostly break apart into puré (i.e. mashed potato) with some solid pieces still intact. You can help the process by pressing down onto already fully cooked potatoes with a spatula.

When the potatoes in our pan with meat break down almost completely, let the water evaporate to the level where the entire mix would look like liquidy mashed potatoes. Turn off the heat, add 50g of butter and stir well.

Place some fried potatoes, the egg and out meat-mix on the plate; do not mix any of these together. Serving with a slice of bread would be a good idea, for the eater to dunk it into the egg's yolk. Add ketchup and/or mayonnaise to taste. Sprinkling with chopped fresh green onions or other fresh greenery adds a nice touch as well.

Here's my dinner for tonight:

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