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24 Jul

Crispy Liver Hash Brown Patties

When most people think of beef liver, the next thing that comes to mind is fried onions. While liver and onions is certainly an easy way to serve this particular type of offal, it’s definitely not the only way. Primal readers have all sorts of suggestions for preparing beef liver, and we were particularly drawn to Evelyn Haapala’s recipe for Crispy Liver Hash Brown Patties sent in for the Primal Blueprint Reader-Created Cookbook Contest.

Beef liver has a stronger flavor than chicken liver, but in the scheme of things is still pretty mild. The flavor and texture of beef liver is at its best when cooked until firm but still a bit pink. However, even if you overcook these patties slightly they will still be moist and flavorful. Evelyn’s addition of grated potato, celery root, carrot and onion doesn’t so much hide the flavor of liver as it enhances it. Fry these liver hash brown patties up in a pan of butter and we’re betting even the pickiest eaters in your house will want to try a bite. Perfect for breakfast or dinner, delicious dipped in a little mustard or hot sauce, or better yet, garnished with sautéed onions and mashed lingonberries, like Evelyn does.

Of course, Evelyn’s lucky enough to live where lingonberries are plentiful. Lingonberries are members of the cranberry family and grow wild in regions like Scandinavia, Canada and parts of the northern United States. The tiny, tart red berries are rarely sold fresh in regions where they do not grow, although lingonberry jam can often be found. If you’re like us and couldn’t find lingonberries at your local market, you can still enjoy Liver Hash Brown Patties with a side of Evelyn’s coleslaw. The crispy texture and tart-sweet flavor of coleslaw is just right with the richness of liver.

Ingredients:


  • 1 pound minced beef liver
  • 1-2 raw potatoes, peeled
  • 1 raw carrot, peeled
  • A fist-sized piece of celery root, peeled
  • 1 onion
  • 1 tablespoon fresh marjoram or 1 teaspoon dried
  • A pinch of black pepper and salt
  • 1-2 tablespoons melted butter or olive oil

Instructions:

Grate the vegetables and mince the onion. Mix these with the minced liver. Add spices and melted butter.

Heat butter or oil in a pan and drop small portions of the liver mixture into the pan to form patties. Fry the patties several minutes on each side until nicely browned.

Evelyn’s Coleslaw

Ingredients:


  • 1 cabbage, grated
  • 2 carrots, grated
  • 1 granny smith apple, grated
  • 1/2 – 1 cup hazelnuts, crushed
  • 1/4 – 1/2 cup raisins or dried cranberries
  • 1/4 cup white balsamico, white wine vinegar, or cider vinegar
  • 1 tablespoon warm water
  • 1 teaspoon honey
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 teaspoons mustard
  • 1 teaspoon horseradish
  • Salt and pepper to taste

Instructions:

In a large bowl mix together grated cabbage, carrot and apple with hazelnuts and raisins.

Whisk together remaining ingredients and pour over coleslaw. Mix well and enjoy!


You want comments? We got comments:

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  1. Sounds good, I’ve been meaning to try beef liver for a good while now. I don’t know about the potato though, I like to avoid starchy veggies.

    Mike wrote on July 24th, 2010
    • Could one possibly substitute jicama (with any extra liquid pressed out) for the the potatoes?

      Marisa wrote on July 24th, 2010
      • I was wondering about subbing sweet pototoes, but the jicama sounds like a better substitute.

        Page wrote on July 24th, 2010
        • Turnips are a great substitute for potatoes. I sometimes fry them up like potatoes to go with eggs. Never grated them before, but I think it would work.

          David C wrote on July 24th, 2010
    • Come on now… I don’t eat regular potatoes myself or atleast cook them for myself but if your enjoying it with liver I think its ok! ;)

      Primal Toad wrote on July 24th, 2010
  2. Looks very good.

    Another great way to serve liver for people who dislike the taste and texture.

    Sebastien wrote on July 24th, 2010
  3. Suggestions on liver-mincing techniques? I’ve never seen it minced, and the pasture raised I buy definitely doesn’t sell it that way.

    MT wrote on July 24th, 2010
  4. I wonder if zucchini would sub for the potato if patted really dry….I have far too much squash at the moment…

    Erin wrote on July 24th, 2010
  5. So the potato is just used to hold the whole thing together basically, I would probably use eggs instead, maybe even a bit of coconut flour on top of the eggs.

    But then we can just call it egg/liver omlette, no?

    And, the patty in the pic looks a quite burned.

    It’s giving me some good ideas though!

    Suvetar wrote on July 24th, 2010
  6. Maybe sub sweet potato? I know it’s a different flavour, but I’ve been stayin away frm the white ones. Maybe parsnip?

    MT: for mincing, start with frozen liver. Then let it partially thaw. SO much easier to work with that way. It only needs to thaw a little bit. Then it’s like cutting through (firm) butter.

    peggy wrote on July 24th, 2010
    • Try purple potatos, same flavor as regular, but you get those great anthocyanins too!

      Team Oberg wrote on June 1st, 2012
  7. Looks great. I have stayed away from beef liver for so long because of what they feed them. This has piqued my interest and I’m going to have to go look for OG grass fed beef liver now.

    Comic confession from the teen attempts at healthy cooking department: I once made and tried to feed my roommates…..liver pizza! Not exactly a hit.

    slacker wrote on July 24th, 2010
    • hahahah liver pizza! That’s great. Beats a wooly buffalo party any day.

      speaking of buffalo, we just bought an OG-f half bison. I got the liver! yippie. will try this recipe right away. we really like the liver pate recipe in the primal cookbook. filled celery added turnip sticks for dipping. YUM.

      Mary Anne Mead wrote on August 25th, 2010
  8. I’ve never been a fan of liver, but I might give this one a try. It looks like it might not be half bad.

    Ken Rogers

    Ken Rogers wrote on July 24th, 2010
  9. The other offal recipes looked awesome and I hope to try them all soon. But, this one is specifically for beef liver which I have since I bought 1/2 cow.

    I will be trying this out this week. I had no idea what marjoram was so I looked it up and its part of the same family as Oregano. Would this be an ok substitute you think?

    As soon as I buy myself some celery root I am all over trying this recipe and thus any liver for the first time in my life!

    Primal Toad wrote on July 24th, 2010
    • you could substitute oregano, but marjoram has a very lovely sweet, subtle flavor. I’d go for the marjoram. Ooooo I have chantrelles in my freezer that I prepared with marjoram and butter. I’m going to make bison liver with chantrelles! will report back.

      Mary Anne Mead wrote on August 25th, 2010
  10. SOUNDS GOOD,but I would use Calf-liver
    it never has that over-bearing liver-taste.As for “mincing”,take the skin
    off and put pieces through the grinder
    (as you would for liver-dumplings!!)It
    might be,what you call : messy,but that way it mixes real good and evenly.
    Enjoy,Maria

    Maria wrote on July 24th, 2010
  11. I’ve used parsnips instead of potatoes before. They work well!
    I’ve even just made hashbrowns out of parsnips, and they turned out delicious. Same texture/consistency as potatoes.

    romesaz wrote on July 27th, 2010
  12. Ok first. I HATE liver. Will never eat it. But that being said. What the heck??? Potatoes…what happened to the NO POTATO rule.

    I am so confused.

    Paula wrote on July 28th, 2010
    • There is no ‘No Potato’ rule in primal since they are technically whole foods that were probably available to Grok now and then; Mark actually has a whole post on potatoes with lots of Lord of the Rings references. http://www.marksdailyapple.com/paleo-potatoes/

      Milla wrote on September 27th, 2011
  13. Oh, I’ve been very slack on the primal eating front and I’ve not had beef liver but I love chicken livers… I must try to source some and try this, it looks tasty!

    wug wrote on August 10th, 2010
  14. Made this tonight, subbing rutabaga for the potato and adding a couple of eggs to help hold it together better. Still didn’t hold the patty form that well, but the taste was great. My wife hadn’t had liver before and she loved it. So glad I found a local grass-fed source for beef liver; this will become a regular dinner. Thanks for the great recipe!

    Chuck wrote on September 13th, 2010
  15. Added 3 eggs to try to make the patties stay together. That helped, but they’re still loose. Cooked them in lots of bacon grease. Good flavor.

    JRM wrote on May 31st, 2011
  16. Lingonberry is sometimes sold labelled as “European cranberries” or even “cowberries”. Ikea stores have a large section of scandinavian foods and you should be able to find lingonberry jam there. I remember picking it in the woods, but I don’t think we ever ate them without making jam with them first…

    Therese wrote on September 27th, 2011
    • Ligonberries are great in homemade duck pate or terrine. or any similar tart berry for that matter. I’ve seen French labels with ‘cranberries’ and ‘ligonberries’ both translated as ‘airelles’. Perhaps theyre related, and are definitely similar. The reason they’re usually made into jam is since they’re probably too sour to eat as they are.

      Milla wrote on September 27th, 2011
  17. Could you do this with chicken liver? I have a container of that in the fridge that I’m going to cook tonight. My friend isn’t sure she likes liver, and this recipe looks like something she might be able to handle. Of course, I have only potatoes (white and sweet), so I’d be altering it even further.

    Erica wrote on November 30th, 2011
  18. You could make these with white potato, let them cool to get the resistant starch, and then eat them cold to avoid the insulin spike. I’m going to try them that way this week!

    Sarah wrote on January 4th, 2014
  19. Just tried it with grated sweet potato and it tasted great. Definitely needed a few eggs to keep them together – worked fairly well.

    Don B wrote on January 29th, 2014
  20. I just chopped up ox liver so as to be mince-like. No celery root? which is prob celeriac? Anyway with some french mustard on you could easily overeat these patties! SO good. Had them with sweet potato chips done in oven.

    Cadmanwells wrote on April 29th, 2014

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