Add diced Sweet Potatoes, Onion, and Bell Pepper to the skillet and cook until sweet potatoes are tender and slightly caramelized, 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.
Sprinkle with Smoked Paprika, Cayenne Pepper, Garlic Powder, Dried Thyme, Salt, and Black Pepper. Stir to combine.
Serve immediately.
Ingredients
4
1 pound450 gLiver Mush-sliced into 1/2 inch pieces
2 medium300 gSweet Potatoes-diced
1 medium150 gOnion-diced
1/275 gBell Pepper-diced (any color)
1 tsp5 mLSmoked Paprika
1/2 tsp2.5 mLCayenne Pepper
1 tsp5 mLGarlic Powder
1/2 tsp2.5 mLDried Thyme
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
2 tbsp30 mLButter
Equipment
Large Skillet
Cutting Board
Knife
Instructions
Heat Butter in a large skillet over medium heat.
Add diced Sweet Potatoes, Onion, and Bell Pepper to the skillet and cook until sweet potatoes are tender and slightly caramelized, 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.
Sprinkle with Smoked Paprika, Cayenne Pepper, Garlic Powder, Dried Thyme, Salt, and Black Pepper. Stir to combine.
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