Liver Mush Breakfast Hash
A hearty and comforting breakfast hash featuring liver mush, potatoes, and onions, seasoned simply for a traditional Southern flavor.
1 pound
Liver Mush-sliced into 1/2 inch pieces
2 medium
Potatoes-diced
1 medium
Onion-diced
1 tsp
Salt
1/2 tsp
Black Pepper
See all 7 ingredients ↓
A hearty and comforting breakfast hash featuring liver mush, potatoes, and onions, seasoned simply for a traditional Southern flavor.
Instructions
- Heat Vegetable Oil in a large skillet over medium heat.
- Add diced Potatoes and Onion to the skillet and cook until potatoes are tender and browned, about 15-20 minutes, stirring occasionally.
- Add sliced Liver Mush to the skillet and cook for another 5-7 minutes, flipping occasionally, until heated through and slightly crispy.
- Season with Salt, Black Pepper, and Garlic Powder. Stir to combine.
- Serve immediately.
-
1 pound
450 g
Liver Mush-sliced into 1/2 inch pieces
-
2 medium
300 g
Potatoes-diced
-
1 medium
150 g
Onion-diced
-
1 tsp
5 mL
Salt
-
1/2 tsp
2.5 mL
Black Pepper
-
1/4 tsp
1.25 mL
Garlic Powder
-
2 tbsp
30 mL
Vegetable Oil
Equipment
- Large Skillet
- Cutting Board
- Knife
Instructions
- Heat Vegetable Oil in a large skillet over medium heat.
- Add diced Potatoes and Onion to the skillet and cook until potatoes are tender and browned, about 15-20 minutes, stirring occasionally.
- Add sliced Liver Mush to the skillet and cook for another 5-7 minutes, flipping occasionally, until heated through and slightly crispy.
- Season with Salt, Black Pepper, and Garlic Powder. Stir to combine.
- Serve immediately.
Nutrition per serving
You May Also Like
Aunt Petunia's Pickled Beet & Blood Orange Salad
No reviews yet
Grandpa Fitzwilliam's Pheasant Pithivier
No reviews yet
Aunt Clementine's Cardamom and Rosewater Rice Pudding
No reviews yet
Grandpa Silas’s Oyster and Spinach Stuffing
The Governor's Grand Marnier Crème Renversée
No reviews yet
The Governess's Pistachio Rosewater Baklava
No reviews yet
Comments