No, maybe not, but it is: "Nutrivore's Breakfast" from The Autoimmune Wellness Handbook, to be exact.
I'd been eating my liver, onions and mushrooms for several meals, and figured it was about time to reinvent the leftovers before they ran out. Mickey Trescott's and Angie Alt's recipe calls for raw liver to be incorporated into the grass-fed ground beef and fresh herbs for the patties, but I decided to grind up my cooked liver, onions and mushrooms instead -- since that's what I had.
This was SO GOOD! I can't say enough good things about this recipe. I froze more raw patties to cook another day.
I'm also already craving again these sweet potatoes. Before I got this book, I'd typically use kosher salt, if any, since the quantity is easy to control. I did follow the recipe for the potatoes and found that the sea salt and solid fat really imparted a crispy/salty/sugary edge to these spuds. I think the parchment I cooked them on was also a huge help -- they slid right off without sticking, and I got to eat the whole thing instead of losing the crunchy part that's usually stuck to the pan! The potatoes were like lovely, healthy little bits of candy. It'll be easy to make another batch tomorrow, so I'll also be having this for breakfast, after all.