Potato casserole with hematogen

1 serving


peel, cook, dry, pass hot through a meat grinder, add milk, egg, salt and mix. finely chop and fry the onions in oil, add finely shredded hematogen omelette to it and fry all together again in oil, then in a pan greased with oil, lay a layer of potatoes, a layer of hematogenic omelette with onions and cover with a layer of potatoes. grease the casserole with sour cream on top. bake in the oven. pour butter or sour cream over the ready-made casserole. preparation of hematogenic omelette: take dry hematogen (if it is in cakes, then crush them into powder), fall into cold water, stir until a uniform mixture is obtained. after 20 - 30 minutes, the hematogen will swell, the liquid will become thick and easily baked in a pan in the form of an omelette. 300 g of water is taken per 50 g of hematogen.