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Liver Skillet Supper


  • 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


  • 1. 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 2x1/2-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.

Nutrition Facts

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


Average Rating:
  • MarineMom_texas
    May 7, 2019
    I prepared this tonight and declare it a winner. I love liver and this was so tasty. The only change I made was to halve it. So easy to prepare and delicious. I highly recommend this recipe. Volunteer Field Editor
  • tbear1087
    Oct 22, 2014

    Good with venison liver.

  • Worshipguy
    Aug 25, 2014

    I tried this with some liver I had in the freezer from a half beef I had. Not our type of meal I guess. We didn't like it.

  • familyfuntimes
    Mar 6, 2014

    II bought Beef liver at the store when I meant to buy chicken liver. Well, I looked up this recipe and made it right away, it is delicious!! I cooked it in coconut oil instead of bacon. The meat is so tender!!! Even people who thought they did not like Beef Liver have liked this, me included!!

    Thank you!!

  • damonsamara
    Jan 23, 2014

    I myself have NEVER liked liver but my husband is just the opposite. This recipe has changed my mind. I even went back for a second helping! It is really good! I think that the bacon and potatoes make it so good. You really have to try it!! I have found out from others that soaking the liver strips in milk for a couple of hours takes that bitter taste away. Believe me, it is even good cold!!!

  • Joscy
    Aug 30, 2012

    I like liver, my husband does not. I'd like to think the liver does not *stand out* in this dish before making it. Has anyone tried it with satisfying results?

  • Classicrock
    Oct 24, 2009

    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.

  • debber572
    Dec 31, 1969

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

  • FriedaG
    Dec 29, 2006

    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.

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