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)

cscollins's picture
4

This was lovely! Whole family ate and enjoyed it and said they would definitely have it again. I used a chopped red onion instead of the spring onion and added chestnut mushrooms. I used creme fraiche instead of sour cream and mixed it in with the stock which I then drizzled over the top. Very nice indeed.

jharrold's picture
5

A very easy and delicious recipe. I haven't cooked liver for ages and this recipe made my partner request liver weekly! Like other people, I added chestnut mushrooms and also a small amount of tomato puree to the stock. Served with greens. Will defo make again.

shelfridges's picture

Totally loved this - went out and bought 2 more packets of liver - my partner doesnt like liver but he loved this

sallytlsmith's picture
5

Very Yummy :)

ann-mariehumphries's picture
5

Absolutely delicious. My 10 year old didn't even realise it was liver. Definitely in my favourites!

ann-mariehumphries's picture
5

Absolutely delicious. My 10 year old didn't even realise it was liver.

woffers's picture
5

This is a delicious and easy recipe. New twist on liver and bacon. Really tasty and moist to boot!

buona_forchetta's picture
4

oh and think i might add carrots next time

buona_forchetta's picture
4

Really easy to make [yes, a bit time consuming] but really good! would advise eating with a spoon to get all the flavours together :) really loved the sauce

sjl1972's picture

This is the first time i have ever made a comment about a recipe, but i just had to say this was the best liver dinner i have ever had, it was sooooo tasty, i didn't want it to finish, certainly will be recommending it to my friends and family. can't wait to make it again, may even convert my sister to liver with this.

hlnharrison's picture
4

I really liked this but sadly it didn't convert the liver haters of the family.

harper62's picture
1

Sorry did not like his recipe, very dry and tasteless, conventional liver & bacon in casserole far better.

mnazir's picture
5

Cooked this without the bacon and used half fat creme fraiche instead of soured cream. It is a quick, really really tasty and satisfying dish. Next time will make it with some brocolli or curly kale on the side to give it a bit more balance of veggie. Definately going to make again.

carolpwilson's picture
5

Really tasty and we both enjoyed this although we like liver anyway! Served it with some steamed broccoli. I used more liver than suggested but probably won't bother next time as it is quite filling but I will make the effort to buy some thick cut bacon as I think it will add to the flavour. Also used 'old' potatoes cut up quite small.

natalie96's picture
5

Delicious, I used cooking onions as I already had some and I added tomato puree to the stock which made the sauce a bit thicker. I also chucked in some muchrooms.....get that down ya!

gwd34afitou's picture
5

Takes a bit of time to prepare with the frying of all the different ingredients, but well worth it and very economical on the shoping budget. You need to have you pan very hot right at the end to reduce the stock down to a sauce, otherwise the food will go cold before you pour over the sauce.

loveislove's picture
5

I made this recipe today at lunch time. I was looking for a different way to cook liver and this one is a really tasty one! It is easy to cook, with a great flavour and the cold soured cream gives a fresh taste to it! Well done!!

elcutler's picture
5

Extremely tasty!!!!! Will be making again. My partner really enjoyed it too.

sprintst's picture
5

I made this for the first time last night for my wife and I. We both thought it was superb. Our only criticism - we wanted more.
Next time I intend to increase the quantities by 50% and turn it into a main meal.
I found the potatoes took about 9 minutes to brown and crisp up.
I also used a Knorr Vegetable Stock Pot in 200ml to make the bouillon.
Because the stock is quite salty I didn't add any salt to the flour and paprika mix.

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