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


Recipe Summary

25 mins
26 mins
51 mins
6 servings


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


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.

  • 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

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Rating: 5 stars
Made this for my husband. He loves it! Read More