If you love crispy potatoes, let’s just say you’ll LOVE Swiss-style rösti, which are all potato, all crispy, all the time. The shredded potato pancake is basically one massive round that gets fried in the pan until it’s golden and crisp, taking you to the heart of tater town and beyond. With salty prosciutto and sour cream on top (plus a lemony salad on the side for balance), it’s the ultimate in spud supremacy.
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Wash and dry all produce. Halve, peel, and thinly slice onion. Trim, then thinly slice scallions, keeping greens and whites separate. Peel potatoes, then grate on the large holes of a box grater.
Heat a drizzle of 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, 3-5 minutes. Meanwhile, place potatoes on a clean kitchen towel or large piece of paper towel and squeeze to wring out moisture.
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 1 TBSP butter in it over medium-high heat. Add potatoand-onion mixture to pan, pressing down with a spatula to create one large pancake. Cook until crisp and browned on bottom, 7-10 minutes.
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, another 7-10 minutes. Meanwhile, cut tomato into 8 wedges. Halve lemon, cutting one half into wedges
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.
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.