Cook the Diced Potatoes: heat a large skillet over medium heat. Add the vegetable oil. Once hot, add the potatoes in an even layer
Crips the potatoes: Let the potatoes cook without moving for 5 minutes until golden brown. Stir to allow all sides to crisp, cooking for about another 5 minutes.
Assemble and Serve: Divide the crispy potatoes between two plates. Top with burrata, soft boiled eggs, prosciutto, and arugula. Finish with a squeeze of fresh lemon and shaved Parmesan. Serve immediately.
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