Prosciutto and Arugula Twitch

Ready in 19 mins
Complexity: Station Chef
Serves 24 People

Press our signature Idahoan® SHREDS Tater Tumblers® Original Mix with Spices into patties and top with fresh, savory goodness for a delectable dish. This recipe pairs salty prosciutto with the peppery profile of arugula. Finish with a drizzle of Balsamic glaze and you’ll have a meal that will “wow” the tastebuds of your guests. Best of all, creating this mouthwatering combo requires less than twenty minutes from start to finish.

Prosciutto and Arugula Twitch
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 bag (32.9 ounces) Idahoan® SHREDS Tater Tumblers® Original Mix with Spices
  • 2 quarts hot water (water should not be above 130°F)
  • 8 ounces vegetable oil
  • 1½ pounds baby arugula (washed and dried)
  • 2 ounces extra virgin olive oil
  • 1 ounce sea salt flakes
  • 4½ pounds prosciutto (thinly sliced)
  • 12 ounces balsamic vinegar
  1. Measure 2 quarts of hot water (130°F) into a large bowl. Water should not be boiling.
  2. Add entire pouch of potatoes all at once, using spoon or wire whip to distribute evenly and wet all potatoes. Let stand 10 minutes until the potatoes are fully hydrated.
  3. Portion the mixture into 2-ounce balls and form using a burger press. Can be refrigerated and used for 24 hours once hydrated.
  4. If using a sandwich press, spritz the press with oil or release spray.
  5. Toss the arugula with the olive oil and finish with the sea salt flakes. Hold for assembly.
  6. Assemble by placing 2 ounces of tossed arugula on the patty, then top with the prosciutto.
  7. Place 1 ounce of vegetable oil on a 375°F griddle. Grill the sandwich to a golden brown on both sides. Finish with a drizzle of the Balsamic gastric.
Nutrition Information
Calories: 917 Fat: 78g Carbohydrates: 9g Sodium: 3942mg Fiber: 1g Protein: 38g Cholesterol: 184mg

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