Potatoes Liver and Bacon

Serves 2
Potatoes Liver and Bacon

Ingredients

  • 400g inspire salad potatoes
  • 2 tblsp vegetable oil
  • 175g lambs liver cut into 1inch thick strips
  • 4 rashers streaky bacon cut into pieces
  • 1 tablsp plain flour
  • 1 onion chopped
  • 150ml vegetable stock
  • 1 tbls parsley chopped
  • Salt /pepper
  1. Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
  2. Heat the oil in a frying pan. 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 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 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.