Liver & bacon sauté with potatoes & parsley

Liver & bacon sauté with potatoes & parsley

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(41 ratings)

Ready in 45 mins

Easy

Serves 2
Give yourself a boost with this iron-rich hearty autumn supper

Nutrition and extra info

Nutrition:

  • kcal570
  • fat32g
  • saturates10g
  • carbs41g
  • sugars0g
  • fibre3g
  • protein32g
  • salt2.5g
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Ingredients

  • 400g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 spring onion, trimmed and each cut into 2-3 pieces on the diagonal
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 rashers of unsmoked bacon, snipped into pieces
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 1 tbsp plain flour
  • 1 tsp paprika, plus extra for sprinkling
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 175g lamb's liver, sliced into thin strips
  • 20g pack flatleaf parsley, chopped
  • 150ml hot vegetable stock (made with bouillon powder)
  • 4 tbsp soured cream

Method

  1. Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.

  2. Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.

  3. Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.

  4. Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.

  5. Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

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Comments (49)

smartyarty's picture
5

How can liver taste this good? Really delicious meal which I've cooked twice now. Quick and easy so long as the liver, bacon and onions are already cut up. The paprika makes such an amazing difference to thr flavour. You must give it a go!

jandc415's picture
5

Absolutely delicious and now one of my favourite recipes! Will definitely be doing this again. It tastes rich without being overpowering and is filling without being uncomfortable.

I didn't worry too much about the amount of liver, but did make sure it was covered in flour before cooking. I also substituted frozen potato cubes for new potatoes that that was fine too: instead of cooking the frozen cubes for 20 minutes, I cooked for 15 minutes and finished off in the frying pan. [Oh yes - a frying pan is fine instead of a wok too!]

My advice:

1) Make sure everything is ready in advance so you can progress to the next step quickly;
2) Feel free to use creme fraiche instead of sour cream when serving;
3) Bacon lardons work fine in the recipe too.

lizleicester's picture
5

Really simple and really delicious.

Honey mummy's picture

Delicious. My husband and son cannot get enough of this. It's the only way I cook liver now.

cshobbs's picture
5

easy and tasty!

lucyrjones's picture

This is as easy and delicious as everyone says. I omitted the sour cream on calorie grounds and served fresh buttered carrots with it. It's one of those recipes that just works.

tanyac032002's picture

I'm not a massive fan of liver but this is divine! I replaced the potato with celeriac (less carbs and lighter on the tummy) and used hot smoked paprika. Delicious!

welshleo's picture

I cooked this for the 2nd time tonight. Cooked come mange tout with the onions and didn't bother with the stock...........just served it as a stir fry. Delicious!

Squidge180's picture
5

Delicious. Now one of our favourite meals. Only change I have made is to use hot paprika.

breda2's picture

Oh what can I say only yum yum, my partner is one happy lad right now.... Would defo cook this again. Quick and easy and so so tasty

bluegizmo's picture
5

Great recipe for liver, really tasty. Liver is still not my favourite thing to eat but try to eat regularly for the health benefits and this recipe makes it bearable to eat! Used normal chopped onions as thought that spring onions would break down too much and also potatoes took longer than 5 mins to crisp up. Served with lots of cabbage. Be careful not to overcook the liver - easily done!

winnietherat's picture

I love liver and bacon but I doubled up on the quantities and couldn't get the wok hot enough to crisp up the potatoes and liver. Everything cooked ok but was just a gloopy mess. On this attempt I'd only give a 1 star but will cook it again at some point with the above quantity and then rate

sweetlove's picture

Really delicious, quick and easy recipe - will use time and time again

minigreenstars's picture
5

Yum! I can see this being a great store cupboard recipe to use up all sorts of different veg left over from the week.

claire3t's picture
5

So tasty and you can use normal tatties and we'be also used other types of liver and creme fraiche in place of sour cream on occasion - it's versatile depending on what you have at the time and is always so tasty, not to mention nutritious.

johnkitchen1's picture

I have never really cooked before I found myself between jobs.
I decided to have a go and this was one of the first recipies which I tried.
I have done it 3 times now so i guess we like it!

I do a bit more stock otherwise just follow the recipie.

Really tasty.

maskee's picture
5

Fantastic recipe, easy to cook. Added a couple of things, some halved button mushrooms and half a sliced pre fried onion. The spring onions were added half way through cooking due to previous comments. Lovely flavours!

kilmory's picture
5

I'm not sure why this recipe works so well but it does! It's made us want to eat liver more often, thanks GF.

lornadennis's picture
5

Enjoyed by all the family, even by son who ended up asking for more of the liver off his dad's plate. I didn't have any crusty bits left in the frying pan so didn't bother with the sauce as husband likes most of his food quite dry. Would probably add a bit next time as feel would have kept the dish together better. Spring onions fell apart as well so will use onion wedges next time. Thoroughly recommend trying this - I bought the liver from a local butcher and it was so tender.

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Questions (1)

washi's picture

Do I have to add bacon ? Can I replace it ?

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