Potatoes with bacon and liver is my sneaky solution to ensuring my family consumed adequate amount of this nutrient-dense, old-fashioned staple. Yes, I still love my Chicken Liver Pate, and my son consistently asks for Fried Chicken Livers, but, beyond these tried-and-true staples, I still struggle with putting liver on the plate regularly as I ought to.
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Potatoes with Bacon and Liver Recipe
Hearty and rustic, this recipe for Potatoes with Bacon and Liver is simple to prepare, and the typically assertive flavor of liver fades into the background.
Servings: 4 servings
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Ingredients
- 2 pounds Russet potatoes
- 1 teaspoon butter
- 2 ounces bacon finely chopped
- 2 ounces frozen beef liver finely grated
- 2 ounces shredded cheddar cheese
- 2 tablespoons finely chopped flat-leaf parsley
Instructions
- Place the potatoes in a large stock pot, cover them with water and boil them in their jackets until tender - about an hour. Drain off the water, allow the potatoes to cool until they're comfortable enough to handle, then peel them and cut them into ½-inch cubes.
- Heat the oven to 375 F.
- Melt the lard in a wide oven-proof skillet, then toss in the bacon. Render the bacon in the hot fat until it becomes crispy. Turn off the heat of the stove, add the potatoes to the pan, taking care to evenly distribute the rendered bacon among them. Stir in the finely grated liver, and the cheese.
- Transfer the skillet to the oven and bake it for 25 to 30 minutes. Sprinkle with fresh parsley, and serve.
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Cynthia says
Why would you not leave the skins ON the potatoes? Aren’t they also full of nutrients? Thank you and love this recipe and your postings!
Jenny says
You can leave them on if you like, but no, they're not all that more nutritious than the potato itself.
Chelsea says
this sounds wonderful! Any ideas for a cheese substitute if I cannot tolerate dairy?
Thanks!
Tee Jay says
In case nobody else has mentioned this: cut liver up in very small cubes and freeze for whole food cheap and easy supplement "pills". Totally awesome :).
Constance says
Really appreciating your site. Thank you... thought I'd share my liver recipe. Calves liver,dredged in flour,salt and pepper; fried with bacon grease or lard, sprinkle a bit more flour on top, and cover it all with LOTS of sliced onion, add a reasonably large amount of water (two cups or so) to make gravy, put the lid on tight and simmer for quite a long while, scootching things around every once in a while and adding water so it doesn't stick. The liver becomes tender, and the onions almost melt. very old school country, but super satisfying. Can you tell I have a hard time following a recipe? 😉
Susan Tilney says
Absolutely DELICIOUS! Made it tonight with a green side salad. My husband thinks it would be awesome for breakfast as well with some lovely, runny-yolk eggs on top. Definitely going to be a regular in the menu plan! Thanks for such a wonderful recipe.
Susan Tilney says
And, for the record, I have never liked the look, taste, smell or texture of liver even though I knew it was good for me. Solved that!
trimdownclub says
The Delhaize Company specialize in ready made frozen meals suited to all
sorts of dietary needs. Except the daily spices, there are also other
spice you can consider like basil, chives, cinnamon, cumin, curry, garlic, ginger,
horseradish, nutmeg, oregano, paprika, and parsley. It took awhile to empty the two shopping carts
so that the items were put on the conveyer belt in her specific order.
Kim says
I see someone else asked this, but got no response.
I am trying to grate the frozen liver, and geez it is a bloody, slippery mess! Is there a trick to this? I really want to eat this delicious looking, healthy recipe tonight, but am having difficulty with the technique. 😛
TIA for any suggestions!
Jackie Bechtel says
This is a WONDERFUL recipe, particularly if you or loved ones don't like the flavor of liver. No one in my family suspected the presence of liver. I've tried several times to hide liver in recipes but never with any success...until now! Thank you.