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 onions, 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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Squidge180
6th Feb, 2013
5.05
Delicious. Now one of our favourite meals. Only change I have made is to use hot paprika.
breda2
22nd Nov, 2012
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
25th Jul, 2012
5.05
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
17th Jul, 2012
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
26th Jun, 2012
Really delicious, quick and easy recipe - will use time and time again
minigreenstars
6th May, 2012
5.05
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
28th Feb, 2012
5.05
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
25th Feb, 2012
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
22nd Feb, 2012
5.05
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
19th Jan, 2012
5.05
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.

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