Liver Bacon Sauté With Potatoes Parsley Food

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY

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. Pat dry.
• Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
• Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

LIVER & BACON SAUTé WITH POTATOES & PARSLEY

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.

LIVER AND BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
• Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
• Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.

SLICED POTATOES WITH BACON AND PARSLEY

Steps:

• Peel potatoes and place in a large pot with enough water to cover by several inches.
• Bring to a boil over high heat, add 1 tablespoon salt and reduce to a gentle boil.
• Cook until potatoes are just tender when pierced with a knife.
• Do not overcook.
• While the potatoes cook, combine the vinegar, sugar and remaining salt in a small saucepan and place over medium heat until sugar is dissolved, then pour over potatoes.
• Saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crispy.
• Remove with a slotted spoon; drain on paper towels.
• Drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
• Saute onions until translucent but not browned.
• Pour in the beef broth and bring to a boil over high heat.
• Reduce heat to a simmer and cook until reduced by half; about 20 minutes.
• Pour the broth mixture over the reserved warm potato mixture and sprinkle with the reserved bacon and chopped parsley.
• Gently stir to combine and serve immediately.