Potatoes with Bacon and Liver

Name: Potatoes with Bacon and Liver
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams bacon, finely chopped (order nitrate/nitrite-free bacon here); 57 grams frozen beef liver, finely grated (order grass-fed liver here); 1 teaspoon butter or lard (learn how to render lard); 57 grams grated cheddar cheese; 2 Tbsps finely chopped flat-leaf parsley; 907 grams Russet potatoes

You can never have too many side dish recipes, so give Potatoes with Bacon and Liver a try. This recipe serves 4. One portion of this dish contains approximately 13g of protein, 12g of fat, and a total of 324 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and fodmap friendly diet. A mixture of russet potatoes, beef liver, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Place the potatoes in a large stock pot, cover them with water and boil them in their jackets until tender - about an hour.

Ingredients you will need

Potato

Stock

Water

Equipment you will use

Pot

Drain off the water, allow the potatoes to cool until they're comfortable enough to handle, then peel them and cut them into 1/2-inch cubes.

Ingredients you will need

Potato

Water

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.

Ingredients you will need

Potato

Cheese