Pork with potato rosti and wilted spinach

This layered pork and potato rosti recipe is a great showstopper for any dinner party.

To make rosti, combine potatoes, onions and parsley in a bowl. Transfer to a sieve and, using your hands, squeeze mixture to remove excess moisture. Return to bowl, add flour, then season with salt and pepper.
Combine butter and olive oil in a small bowl. Heat 2 tablespoons oil mixture in a large, non-stick frying pan over medium heat. Divide rosti mixture into 8 and shape into 3cm rounds. Cook half the rosti, pressing with a spatula to flatten, for 3 minutes each side or until golden. Remove from pan and keep warm. Repeat with 2 tablespoons oil mixture and remaining rosti. Wipe pan clean.
Heat 1 tablespoon oil mixture in pan. Season pork, then cook for 3 minutes each side or until golden and just cooked through. Transfer to a plate, loosely cover with foil, then rest for 5 minutes. Wipe pan clean and reserve.
Meanwhile, to make dressing, whisk wine, lemon juice and extra virgin olive oil in a bowl. Season and stir in reserved spring onion. Makes 125ml (1/2 cup).
Heat remaining 1 tablespoon oil mixture in reserved pan. Add spinach, season, then toss for 1 minute or until wilted.
Divide half the spinach among plates and top with rosti. Slice each pork steak into quarters on the diagonal, then place 2 pieces on rosti. Repeat layering with remaining spinach, rosti and pork. Drizzle with dressing to serve.

Source

4 desiree potatoes, peeled, coarsely grated

5 spring onions, thinly sliced, 1 tbsp reserved for dressing

1 tbsp finely chopped flat-leaf parsley

1 tbsp plain flour

60g butter, melted

60ml olive oil

4x 200g pork loin steaks, trimmed

2 tbsp dry white wine

1 tbsp lemon juice

60ml extra virgin olive oil

300g baby spinach

Mixing Bowl Set