Liver Hash

Place 450g of 1cm-cubed trimmed beef liver in a bowl of cold tap water to soak for 10 minutes to mellow its strong, bitter flavor; drain fully and pat completely dry with paper towels. While the liver soaks, peel 600g of russet potatoes and cut into uniform 1cm cubes, dice 120g thick-cut bacon, dice 200g yellow onion, and mince 10g garlic.

Bring a medium pot of 1 liter cold water mixed with 1 teaspoon of kosher salt to a rolling boil over high heat. Add the cubed potatoes, cook for 5 minutes, then drain completely in a metal colander and shake the colander gently to rough up the potato edges for extra crispiness during searing. Set drained potatoes aside.

Heat a 30cm cast-iron skillet over medium heat. Add the diced bacon, cook for 6-7 minutes, stirring occasionally with a slotted spoon, until all fat is fully rendered and bacon is crispy around the edges. Use the slotted spoon to transfer cooked bacon to a paper-towel lined plate, leaving all rendered bacon fat in the skillet.

Turn heat up to medium-high, add 1 tablespoon of unsalted butter to the bacon fat in the skillet. Once butter is melted and foaming subsides, add the drained par-cooked potatoes in a single even layer. Cook undisturbed for 8 minutes to form a crispy golden crust, then add diced onion, stir, and cook for another 5 minutes until onions are soft and caramelized at the edges. Stir in minced garlic, smoked paprika, dried thyme, and the remaining 0.5 teaspoon kosher salt, cook for 30 seconds until fragrant, then transfer the potato-onion mixture to the plate with cooked bacon.

Toss the fully dried, cubed liver with 2 tablespoons all-purpose flour, the remaining 1 teaspoon kosher salt, and 0.5 teaspoon black pepper until every piece is lightly and evenly coated. Add the remaining 1 tablespoon of butter to the same skillet over medium heat. Once butter melts and foams, add the coated liver in a single layer, cook undisturbed for 2 minutes, then flip each piece and cook for 1.5 minutes more until liver is browned on the outside but still slightly pink in the center; do not overcook, as it will turn tough and grainy.

Return the cooked bacon, potato, and onion mixture back to the skillet with the seared liver, toss gently over low heat for 1 minute to combine all ingredients evenly and warm through. Turn off heat, taste and adjust salt if needed, then top with chopped fresh flat-leaf parsley before serving hot.