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Liver Skillet Supper Recipe

Liver Skillet Supper Recipe photo by Taste of Home

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Whenever I serve this to people for the first time, someone exclaims, "I can't believe it's liver!" Around here, that's what we call this recipe, which I devised 12 years ago. Ever since, my family has loved liver. As veteran custom harvesters over the past 25 years ago, we've provided meals for many hungry "hands". This enabled me to develop my dual passions for creating new recipes and quantity cooking.

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Liver Skillet Supper Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

10 20 30

Ingredients

1/2 pound sliced bacon
3/4 cup all-purpose flour
1 teaspoon garlic salt, divided
1 teaspoon onion salt, divided
1 teaspoon pepper, divided
1 pound beef liver
6 large potatoes, peeled and thinly sliced
1 large onions, thinly sliced
Green pepper rings, optional

Directions

In a large skillet, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in skillet. Combine flour and half of the garlic salt, onion salt and pepper. Cut liver into 2-in. x 1/2-in. strips; dredge in the flour mixture, coating well. Lightly brown liver in drippings. Add potatoes and onion. Sprinkle with remaining seasonings; cook until the potatoes are browned and tender, stirring occasionally. Crumble bacon over top. Garnish with green pepper rings if desired. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 540 calories, 10 g fat (3 g saturated fat), 278 mg cholesterol, 882 mg sodium, 85 g carbohydrate, 7 g fiber, 29 g protein.

Originally published as Liver Skillet Supper in Reminisce November/December 1994, p53

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Liver Skillet Supper

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Reviewed on Oct. 24, 2009 by Classicrock

I am a liver lover, and it is so very hard to find liver recipes!! This one was excellent! Instead of garlic salt and onion salt, I used garlic powder & onion powder, adding a little salt to each to reach the tsp measurements. I used 4 unpeeled large potatoes. (I do not like green peppers, so they were not used.) Not wanting to overcook the liver, I was careful not to brown it for very long in the beginning, because I knew the potatoes would take some time to cook. After all assembled, I covered this and cooked it on med to med-low (again not to overcook the liver), and although I didn't time it, it probably took around 45 minutes (stirring every 10 minutes), until the potatoes were tender. The end result was very good, and my kid - my 20-year old cat :) - gives it a big thumbs up! -Lori in WI.

Reviewed on Sep. 15, 2008 by debber572

My husband proclaimed this recipe "the best liver he's ever had."

Reviewed on Jan. 05, 2008 by FriedaG

This is such a wonderful recipe. Lovers of liver will think they are in heaven. Even those a bit squeamish about liver who try it say it's good, and I notice they eat all they take. This has become my #1 way to prepare liver.