Rustic Sweet Potato Hash with Crispy Chicken Livers & Caramelized Onions

Rinse 3 oz of chicken livers thoroughly under cold water. Pat dry with paper towels, trim any connective tissue, and cut into bite-sized pieces (about 1-inch). Place in a small bowl and add 1 tsp of apple cider vinegar. Let marinate while preparing other ingredients.

Peel 1 medium sweet potato and cut into 1/2-inch cubes. Place in a bowl of cold water to prevent browning.

Thinly slice 1/2 medium yellow onion. Mince 2 cloves of garlic, 1 tsp fresh thyme, and 1/2 tsp fresh rosemary.

Drain the sweet potatoes and pat dry thoroughly with paper towels.

Heat a cast-iron skillet over medium heat. Add 1/2 tbsp ghee and let it melt.

Add the sliced onions to the skillet with a pinch of salt. Cook for 10-12 minutes, stirring occasionally, until they become golden brown and caramelized. Add 1 tsp balsamic vinegar in the last minute of cooking. Transfer to a plate.

In the same skillet, add the remaining 1/2 tbsp ghee. Once hot, add the sweet potato cubes in a single layer. Season with 1/4 tsp salt and cook undisturbed for 5 minutes until the bottom side is golden brown.

Stir the sweet potatoes and continue cooking for another 5-7 minutes, stirring occasionally, until they are tender and crispy on the outside.

Add the minced garlic, thyme, rosemary, and 1/2 tsp paprika to the sweet potatoes. Stir and cook for 1 minute until fragrant.

Pat the marinated chicken livers dry again. Push the sweet potatoes to one side of the pan and add the chicken livers to the empty space. Season with the remaining 1/4 tsp salt and 1/4 tsp black pepper.

Cook the livers for 2-3 minutes per side until they develop a crispy exterior but remain slightly pink inside.

Return the caramelized onions to the pan and gently mix everything together. Cook for 1 more minute to reheat the onions.

Transfer to a serving plate and garnish with 1 tbsp chopped fresh parsley.