Potatoes with Lamb’s Liver, Bacon and Avocado

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

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</


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