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Liver and Sweet Potato


Mum's preferred liver meal

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Rate this recipe 2.9/5 (11 Votes)


  • 400g sweet potato
  • 2tbsp olive oil
  • 4 spring onions (or red/white onion)
  • 4 rashers unsmoked bacon
  • 1tbsp plain flour
  • 1tsp paprika
  • seasoning (little salt and LOTS of black pepper!)
  • 175g liver
  • 20g flat leaf parsley
  • 150ml hot vegetable stock


servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 35mins
Cost Average budget


Step 1

Cut potatoes in half. Simmer in salted water for 12-15 mins.

Step 2

Chop onion.
Snip bacon into pieces.
Slice liver into thin strips
Chop the parsley.
Make up the vegetable stock.
Season flour with paprika and seasoning.
Coat liver with flour/paprika etc mixture.

Step 3

Drain potatoes.
Heat oil in wok.
Add potatoes and fry for 4-5 mins on high heat until brown and crispy.
Remove from pan and set aside.

Step 4

Tip onion and bacon into the wok.
Stir and sizzle for 3-4 mins until bacon gets crispy.
Stir in liver for 2-3 mins.

Step 5

Toss in the potatoes and quickly reheat. Stir in parsley.
Serve onto two plates and keep warm.

Step 6

Pour stock into pan and scrape up the crispy bits.
Bubble for 1-2 mins, then pour around the liver and potatoes.


Sprinkle paprika onto the finished dish to add that little extra.

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