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Lamb's Liver Hash

  • Leftover liver and heart
  • Mashed potatoes
  • Stock or gravy
  • Bacon fat
Finely chop some leftover liver and heart which have been steamed or sauteed. Add nearly twice as much well seasoned mashed potatoes. Moisten well with stock or gravy. Add more seasoning.

Put into a pan with hot bacon fat. Saute slowly until a brown crust has formed underneath. Fold the hash over in the pan and turn out on a platter. Dress with plenty of parsley.
Submitted by Tess M Feb 14, 2010
15 min 30 min 45 min
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