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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lornadennis
30th Nov, 2011
5.05
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.
cscollins
20th Sep, 2011
4.05
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
9th Jul, 2011
5.05
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.
julie04
3rd Jan, 2011
very nice :)
shelfridges
10th Dec, 2010
Totally loved this - went out and bought 2 more packets of liver - my partner doesnt like liver but he loved this
sallytlsmith
12th Nov, 2010
5.05
Very Yummy :)
ann-mariehumphries
29th Oct, 2010
5.05
Absolutely delicious. My 10 year old didn't even realise it was liver. Definitely in my favourites!
ann-mariehumphries
29th Oct, 2010
5.05
Absolutely delicious. My 10 year old didn't even realise it was liver.
woffers
28th Oct, 2010
5.05
This is a delicious and easy recipe. New twist on liver and bacon. Really tasty and moist to boot!
buona_forchetta
19th Aug, 2010
4.05
oh and think i might add carrots next time

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