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, questions and tips

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Ruti
6th Jan, 2017
Trying this today. Looks great. But.... all comments I read these days say olive oil breaks down over high heat. So I'm trying another heart-healthy oil. (Will eat a couple of olives instead of the oil!)
smartyarty
22nd Aug, 2015
5.05
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
5th Aug, 2015
5.05
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
19th Jan, 2015
5.05
Really simple and really delicious.
Honey mummy
5th Dec, 2014
Delicious. My husband and son cannot get enough of this. It's the only way I cook liver now.
cshobbs
25th Nov, 2014
5.05
easy and tasty!
julieguest
2nd Apr, 2014
2.55
tasty
lucyrjones
6th Mar, 2014
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
6th Nov, 2013
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
21st Mar, 2013
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!

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washi
9th Jul, 2014
Do I have to add bacon ? Can I replace it ?
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