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
- 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
- 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.