Livermush Breakfast Plate
Sliced and pan-fried pork liver mush, a Piedmont breakfast staple served crispy-edged alongside eggs and grits.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 28
- carbs
- 30
- protein
- 22
- calories
- 460
Instructions
- 1
Heat oil in a cast-iron skillet over medium-high heat.
- 2
Add livermush slices to the pan. Fry without moving them for 3-4 minutes until a crisp crust forms.
- 3
Flip the slices over. Fry the other side for another 3-4 minutes until crisp.
- 4
Remove the slices and keep them warm. Fry eggs in the same skillet to your liking.
- 5
Plate the livermush slices alongside the fried eggs and warm buttered grits (cooked corn porridge).
- 6
Serve with hot sauce or mustard at the table.
Chef's tips
Chill the loaf before cutting so it slices cleanly. Cut slices about half an inch thick and fry in a hot, lightly oiled skillet so they crisp up without falling apart.
Storage
Store uncooked livermush refrigerated per package date; cooked leftovers keep 2 days.
Reheating
Reheat slices in a dry skillet until warmed through and re-crisped.
Common mistakes to avoid
- •Frying over heat that is too low, which makes the slices mushy instead of crispy
- •Cutting the slices too thin, causing the livermush to break apart in the pan
Serving suggestions
Cooked Livermush Breakfast Plate?
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