Pasture-Raised Chicken Liver Hash

Chicken Liver Hash

Chicken Liver Hash


When I first started talking about eating chicken liver to increase my iron consumption, some of you asked for recipe ideas.  I had usually just cooked it in butter with onions.  (Which is great by the way.) Though this week the NY Times dining section ran a full feature on “hash” from upscale cooks & restaurants.  Did you see it?  I was planning to make liver for dinner that night, and the idea of hash made the light bulb in my mind go on. 


First a word about liver.  Liver is one of the most nutrient-dense foods you can eat.  It is very high in iron, B-vitamins, and vitamin A.  It is also the organ that processes toxins in the body.  So you want to get liver from a very clean animal, preferably pasture-raised.  Pasture-raised chicken livers are not easy to find.  I buy them from a farmer at the farmers’ market, and I usually have to order it and sometimes it takes weeks until they have any.  But they sell them in 1-lb. packages and I just freeze individual portions to thaw when I want.  It is totally worth the hassle and the wait for pasture-raised chicken liver though, if you can get it – they taste very fresh and don’t have such a strong flavor.  It’s also much healthier for you.  In addition to having minimal toxins, pasture-raised organ meats are lower in arachidonic acid, an omega-6 fatty acid that causes inflammation. 


Pasture-Raised Chicken Liver Hash 


4 pasture-raised chicken livers

2 medium yukon gold potatoes

1/2 red onion

2 T grass-fed butter

Sea salt & cracked pepper

2 pasture-raised eggs


Dice the potatoes and parboil (boil them without fully cooking) for 8-10 minutes; drain well and set aside.  Dice the onion.  Melt the butter in a skillet (preferably cast-iron), add the onions and livers and saute in the butter, chopping the livers with the spoon or spatula as you stir (they are very soft and will chop easily).  Toss in the potatoes, season with sea salt & cracked pepper and saute for 5-10 minutes, until the liver is done to your desired taste and the potatoes are nicely browned and onions soft and tender.  Divide onto two plates and top each with a fried egg.  (Note that vitamin A is best metabolized along with vitamin D, which can be found in grass-fed butter and pastured egg yolks.)  I served it with kale and it was a really nice combination.  It was altogether quite satisfying and gave me a good amount of energy.


Finally, happy new year!  I wish you all a year of good health and abundance. :)


Makes 2 servings

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