Liver & bacon sauté with potatoes & parsley

Liver & bacon sauté with potatoes & parsley

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(43 ratings)

Ready in 45 mins


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

Nutrition and extra info


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



    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


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


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