Potato Pan Rosti: Prosciutto, Sour Cream, and Arugula Salad

🥘 Ingredients

• arugula
  3 oz
• black pepper
  to taste
• butter
  2 tbsp
• lemon
  1 unit
• prosciutto
  4 oz
• roma tomato
  1 unit
• russet potato
  2 unit
• salt
  to taste
• scallions
  2 unit
• sour cream
  2 tbsp
• vegetable oil
  2 tbsp
• yellow onion
  1 unit

🍳 Cookware

• large pan
• large bowl
• plate
• medium bowl

1. 

   1

   yellow onion scallions russet potato roma tomato lemon arugula prosciutto sour cream vegetable oil butter salt black pepper

   yellow onion: 1 unit, scallions: 2 unit, russet potato: 2 unit, roma tomato: 1 unit, lemon: 1 unit, arugula: 3 oz, prosciutto: 4 oz, sour cream: 2 tbsp, vegetable oil: 2 tbsp, butter: 2 tbsp, salt: to taste, black pepper: to taste
2. 

   2

   Wash and dry all produce. Halve, peel, and thinly slice yellow onion. Trim and thinly slice scallions, keeping greens and whites separate. Peel russet potato, then grate on the large holes of a box grater. Cut roma tomato into 8 wedges. Halve lemon, cutting one half into wedges.
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add onion and scallion whites, then season with salt and black pepper. Cook, tossing, until translucent ⏱️ 4 minutes . Meanwhile, place grated potato on a clean kitchen towel and squeeze firmly to wring out excess moisture.
4. 

   4

   Place potatoes and onion mixture in a large bowl . Season with salt and pepper, then toss to combine. Wipe out the same pan and heat another drizzle of oil with 1 tbsp butter over medium-high heat. Add the potato and onion mixture to the pan, pressing down firmly with a spatula to form one large round pancake. Cook until crisp and browned on the bottom ⏱️ 8 minutes .
5. 

   5

   Slide the rösti out of the pan and onto a plate . Add another drizzle of oil and 1 tbsp butter to the same pan over medium-high heat. Flip the rösti into the pan crispy-side up. Cook until crisp and browned on the other side ⏱️ 8 minutes .
6. 

   6

   While the rösti finishes cooking, whisk together a drizzle of oil and a squeeze of lemon juice in a medium bowl . Season with salt and pepper. Add arugula to the bowl and toss to coat in the dressing.
7. 7

   Slide the rösti onto a cutting board and slice. Divide between plates. Top with prosciutto, tomato wedges, and reserved scallion greens. Dollop with sour cream. Serve with the arugula salad and lemon wedges on the side.