This Irish specialty consists of traditional potato pancakes served with bacon, lamb's liver, and cabbage.

Gallery

Recipe Summary

prep:
25 mins
cook:
26 mins
total:
51 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift self-rising flour into a bowl; stir in milk. Squeeze excess moisture from the grated potatoes and mix in. Season with salt and pepper.

    Advertisement
  • Melt 1 1/2 teaspoon butter with 1 teaspoon oil in a large skillet over medium heat. Spread a quarter of the potato mixture in the skillet; cook until golden brown, 3 to 4 minutes per side. Repeat 3 times with remaining butter, oil, and potato mixture. Stack potato pancakes on a plate and keep warm.

  • Mix all-purpose flour, mixed herbs, salt, and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated.

  • Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown, 2 to 3 minutes.

  • Cook bacon slices in the same skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

  • Bring a large pot of lightly salted water to a boil. Add cabbage; cook until wilted, about 3 minutes. Drain.

  • Serve warm potatoes pancakes topped with liver, bacon, and cabbage. Season with black pepper.

Nutrition Facts

353 calories; protein 15g 30% DV; carbohydrates 35.1g 11% DV; fat 16.9g 26% DV; cholesterol 134.7mg 45% DV; sodium 641.3mg 26% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/10/2017
Made this for my husband. He loves it! Read More