There are few things in the world more soothing than potatoes, and this dish is comfort food at its best. I don’t even know where to start when it comes to describing the awesomeness of a good potato rosti. Also known as “Swiss hash browns,” potato rosti is simply coarsely grated potatoes that are pressed and then pan-fried. What this yields is a large potato pancake (sans eggs and flour) with an unbelievably crispy, golden brown exterior and a tender, almost fluffy, interior. <br /> <br />While a straight up potato rosti is pretty magical, I like to experiment with different add-ins to spice things up a bit. In this case, I threw some diced pancetta and mozzarella into the potatoes and topped the rosti with fresh arugula and juicy baby heirloom tomatoes. I also cooked the whole shebang in pancetta grease, which may as well be liquid gold. <br /> <br />When you cut into this bad boy, it’s studded with salty pancetta and starts oozing warm, melted mozzarella cheese. (I really wish my roommate had been home for this part because I imagine the terrifyingly enthusiastic reaction would have been viral video material.) Fresh tomatoes add sweetness and acidity to the savory potato pancake, and the arugula provides a peppery kick. Game changer. <br /> <br />For the record, Potato Rosti with Pancetta and Mozzarella makes a great rustic meal on its own, but it also doubles as a killer side dish. It’s the perfect accompaniment to chicken, fish, or meat of almost any kind, and I love topping it with an egg for a fancy breakfast/brunch option. If you want to slim down your rosti, try halving the oil and baking it on a rimmed baking sheet or throw some vegetables into the mix and go for low-fat cheese. Feel free to play around with the rosti concept and adapt it to suit your tastes. I’m all about versatility.

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