Liver Bacon Sauté With Potatoes Parsley Recipes

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LIVER & BACON SAUTé WITH POTATOES & PARSLEY



Liver & bacon sauté with potatoes & parsley image

Provided by Evelyne

Number Of Ingredients 10

400 g new potatoes
2 tbsp olive oil
4 spring onions (trimmed and each cut into 2-3 pieces on the diagonal)
4 rashers of unsmoked bacon (snipped into pieces)
1 tbsp plain flour
1 tsp paprika (plus extra for sprinkling)
175 g veal's liver (sliced into thin strips)
20 g pack flatleaf parsley (chopped)
150 ml hot vegetable stock (made with bouillon powder)
4 tbsp soured cream

Steps:

  • Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
  • 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.
  • 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.
  • 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.
  • 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.

CRISPY POTATOES WITH BACON, GARLIC AND PARSLEY



Crispy Potatoes With Bacon, Garlic and Parsley image

I am always searching for new ways to serve potatoes. This recipe is courtesy of the Food Network's "How to Boil Water".

Provided by Marie

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs red potatoes, unpeeled and quartered into 1 1/2" pieces
1 teaspoon salt
3 slices bacon, cut into 1" pieces
1 -2 tablespoon butter
2 tablespoons chopped fresh parsley
1 -2 clove minced garlic
salt and pepper

Steps:

  • Put the potatoes and salt in a medium saucepan and cover with cold water.
  • Bring to a boil over high heat and simmer for 1 minute, then drain and pat dry.
  • In skillet, saute bacon over medium heat and cook until crispy.
  • Remove bacon with a slotted spoon and set aside on paper towels.
  • Add butter to bacon fat and increase heat to medium.
  • Add potatoes to pan so that the cut sides get nice and brown.
  • Cook, turning only as needed until the potatoes are golden brown, about 25 minutes.
  • Stir in parsley, garlic and bacon and stir until lightly browned.
  • Season with salt and pepper to taste.

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