Potatoes with Lamb’s Liver, Bacon and Avocado

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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Here is a good combination of colours and flavours – bland and sharp, hot and cold – that elevates the old favourite ‘liver and bacon’ into something more sophisticated.


  • 2 lb (900 g) potatoes, thinly sliced
  • 2 tablespoons olive or vegetable oil
  • 2 large onions, thinly sliced
  • 1 lb (450 g) lamb’s liver, cut into strips
  • 8 rashers streaky bacon, cut into strips
  • Sea salt and freshly ground black pepper
  • 1 teaspoon French mustard
  • 1 tablespoon wine vinegar
  • 3 tablespoons olive oil
  • 1 avocado, thinly sliced


Heat the oil in a large frying pan, add the onions and potatoes, then the liver and the bacon. Season as you go. Cover with a tight-fitting lid and cook on a low heat for 20–30 minutes until the potatoes are just tender.

Meanwhile mix the mustard with salt and pepper to taste (and a little sugar if you like), add the vinegar and oil and amalgamate. Mix the avocado with the dressing. Put the avocado pieces onto the liver and potatoes just before serving.

In 1663 the Royal Society of England took measures for the cultivation of potatoes in order to prevent famine.

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