Potato Pan Rosti

🥘 Ingredients

• arugula
  4 oz
• butter
  4 tbsp
• lemon
  2 unit
• pepper
• prosciutto
  4 oz
• roma tomato
  2 unit
• russet potato
  3 lb
• salt
• scallions
  4 unit
• sour cream
  1/2 c
• vegetable oil
  2.667 tbsp
• yellow onion
  2 unit

🍳 Cookware

• box grater
• large pan
• large bowl
• plate
• medium bowl
• cutting board

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice yellow onion . Trim, then thinly slice scallions , keeping greens and whites separate. Peel russet potato , then grate on the large holes of a box grater .

   yellow onion: 2 unit, scallions: 4 unit, russet potato: 3 lb
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat (TIP: Use a nonstick pan if you have one.) Add onion and scallion whites, then season with salt and pepper . Cook, tossing, until translucent, ⏱️ 5 minutes . Meanwhile, place potatoes on a clean kitchen towel or large piece of paper towel and squeeze to wring out moisture.

   vegetable oil: 2.667 tbsp, salt, pepper
3. 

   3

   Place potatoes and onion in a large bowl . Season with salt and pepper . Toss to combine. Wipe out same pan and heat another drizzle of oil and butter in it over medium-high heat. Add potato-and-onion mixture to pan, pressing down with a spatula to create one large pancake. Cook until crisp and browned on bottom, ⏱️ 10 minutes .

   salt, pepper, butter: 4 tbsp
4. 

   4

   Slide rösti out of pan and onto a plate . Add another drizzle of oil and another 1 TBSP butter to same pan over medium-high heat. Flip rösti into pan crispy-side up. Cook until crisp and browned on other side, ⏱️ 10 minutes . Meanwhile, cut roma tomato into 8 wedges. Halve lemon , cutting one half into wedges.

   roma tomato: 2 unit, lemon: 2 unit
5. 

   5

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

   salt, pepper, arugula: 4 oz
6. 

   6

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

   prosciutto: 4 oz, sour cream: 1/2 c