PREPARING THE POTATOES
Heat the melted bacon fat in a skillet. Add the potatoes, cover, and cook until golden, turning occasionally.
When the potatoes are halfway cooked, add the onion and bell peppers. Season with salt and pepper, and finish cooking uncovered, sautéing until everything is golden and tender.

PREPARING THE LIVER
Cut the bacon slices in half and bake in the oven until crispy. Reserve the melted fat for cooking the potatoes.
Trim any membrane or veins from the edges of the liver steaks with a sharp knife.
Rinse the liver and soak in milk for 30 minutes.

Remove the liver from the milk, pat dry with paper towels, and season with salt and pepper.
Dredge the liver in flour and fry in a hot skillet with a little oil. Do not overcook, or the liver will become dry and tough.
Serve the liver with the sautéed potatoes and peppers.
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