Liver and Bacon With Mash




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8 slice bacon, slices

350 g Beef liver

1 tbsp all purpose flour

1 tbsp olive oil

1 tbsp balsamic vinegar

4 pcs big potatoes, scrubbed

3 tbsp milk

1 bunch spring onions

Active time 30 min

Ready in 1 hr 0 min


  1. Peel and dice the potatoes, then add to a large pan of boiling water and simmer for 15 minutes until al dente.
  2. Once cooked, drain the potatoes. Return to the dry pan and cover to keep warm.
  3. In a small pan, gently heat the milk. Add the chopped spring onions and cook for 2-3 minutes, until the onions are soft.
  4. Add to the potatoes, then mash and season. Cover and set aside.
  5.  Grill the bacon until crispy.
  6. Thinly slice the liver. Season on both sides with salt and pepper, then coat lightly in the flour.
  7. Heat a large frying pan over a high heat and once hot, add the oil and then cook the liver for 2 minutes on each side, until nicely browned on the outside, but still juicy on the inside.
  8. Add the balsamic vinegar to the pan and toss over the liver.
  9. Divide the mash between 4 plates. Top with the liver and bacon, then drizzle the pan juices over the top and serve immediately.

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 432.42

Protein 26.89 g

Carbohydrate 18.38 g

Of which sugars 1.46 g

Fat 27.02 g

Of which saturates 8.56 g

Fibre 2.49 g

Sodium 408.45 mg

Good Points

High in Copper

Source of Manganese

High in Phosporus

Source of Thiamin

Source of Vitamin C

High in Iron

High in Niacin

High in Pantothenic acid

High in Phosphorus

High in Potassium

High in Riboflavin

High in Folate

High in Selenium

High in Vitamin B12

High in Vitamin B6

High in Zinc

Source of Vitamin D