Old-Fashioned Pan-Fried Liver

Old-Fashioned Pan-Fried Liver
  • 4 servings
  • 0:10 Preparation
  • 0:14 Cooking
  • 0:24 Total Time

Ingredients

Add all
  • 1 1/4 cups
    (315 mL)

    diced potatoes

  • 3/4 cup
    (190 mL)

    bacon slices, thinly sliced

  • 1/2 cup
    (125 mL)

    chopped onion

  • 4 x 5 oz
    (4 x 150 g)

    calf liver

  • 1 Tbsp.
    (15 mL)

    canola oil

  • Salt and pepper to taste

Preparation

Blanch the potatoes in salted water for 3 to 5 minutes. Allow to cool and set aside. Cook the bacon over medium heat.

When it's half-cooked, add the onions and sweat them (cook without browning). Add the potatoes and finish cooking (being careful not to overcook the potatoes). Season and set aside.

Sear the slices of liver in the oil for 2 to 4 minutes. The liver should be pink inside.

Serve with the potatoes.

Source: Metro