Rosti (Potato Fritters) with Arugula and Bacon

Rinse the arugula and spin dry. Rinse and grate the potatoes. Drain the corn. Combine the potatoes, corn, egg, flour and parsley in a large bowl. Season with salt, pepper and nutmeg. 

Preheat the oven to 50°C (approximately 125°F). Heat 1-2 teaspoons of sunflower oil in a pan. Spoon some a couple of tablespoons of the potato mixture in and cook for about 5 minutes until golden brown. Flip and cook the other side for a couple of minutes. Drain on paper towels, transfer to the oven to keep warm and continue with the remaining potato mixture.