John Myers
Liver with Hash Browns
The perfect liver with hash browns recipe with a picture and simple step-by-step instructions.
- 400 g Pork liver in one piece
- 6 Hash browns
- 6 Parsley pesto **
- 2 size Onions
- 20 g Clarified butter – Butaris
- 20 g Margarine
- Flour for flouring
- Black pepper from the mill
- Salt
- Preparation: preheat the oven for the hash browns to 200 degrees; Peel the onions and then cut them into slices about 1/2 cm thick. Bake the hash browns on a baking sheet lined with baking paper for about 25 minutes while preparing the liver.
- I consciously buy the liver “in one piece”, because that way I can cut it into slices of exactly the same thickness shortly before preparing it. They are then still juicy and not as bled as they are often lying around at the butcher’s: in unevenly thick slices and floating in their own juice. You just can’t fry such a liver tenderly!
- Preparation: Cut the liver with a sharp knife into evenly thick slices (not too thin) and then turn in flour.
- Heat the butter lard and margarine in a pan and add the battered liver. Fry over mild medium heat until the underside has turned golden brown (liver cannot stand high heat – it only stays tender at mild temperatures). Turn the pieces over and continue to sizzle until the second side shows some color.
- Now the moment has come when I slide the onion slices under the meat, so that the liver is now cooked very gently on the onions.
- Mix everything once with the help of two wooden spoons, remove the pan from the heat and only now season lightly with pepper and salt. Then serve with the hash browns and a dollop of parsley pesto **.
- ** my recipe for the pesto: parsley pesto the way I like it …
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