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Crispy Liver Hash Brown Patties

Posted By Worker Bee On July 24, 2010 @ 8:00 am In Recipes | 29 Comments

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 [7], it’s definitely not the only way. Primal readers have all sorts of suggestions for preparing beef liver [8], 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 [9].

Beef liver has a stronger flavor than chicken liver [10], 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!



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[10] chicken liver: http://www.marksdailyapple.com/cajun-blackened-chicken-livers-with-lemon-and-garlic/

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