Pork And Mushroom Ragout With Potato Rosti

1. 1

   To make the rosti, boil the potatoes for 15-20 mins until tender. Drain and rinse under cold water then peel off the skins. Coarsely grate the potato into a bowl and season well with salt and freshly ground black pepper. Cover and set aside.

2. 2

   Heat half of the oil in a large deep frying pan and cook the pork strips over a medium-high heat, in 2 batches, until browned all over. Remove with a slotted spoon and season with salt and freshly ground black pepper. Add the mushrooms and onions to the pan and saute over a medium heat for 4-5 mins, until golden.

3. 3

   Sprinkle over the flour and cook, stirring, for 1 min then gradually stir in the stock and milk. Bring to a boil, stirring all the time, until the sauce has thickened. Return the pork to the pan and simmer gently for 5-6 mins until the pork is cooked through.

4. 4

   Heat the rest of the oil in a separate large frying pan. Mix the eggs into the grated potato then drop 4 large spoonfuls of the potato mixture into the hot oil and flatten with a spatula. Fry for 4-5 mins on each side until crisp and golden. Repeat with the rest of the mixture to make 8 rosti in total.

5. 5

   Serve the rosti with the pork and vegetable saute and garnish with the fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.