Peel the potatoes and grate coarsely. Cut the spring onion into thin rings. Wash the herbs thoroughly and chop finely. Mix grated potatoes, flour, egg, onion and herbs with salt and pepper.
Heat oil in a frying pan. Form small rösti from the potato mixture and fry them in the hot oil until golden brown on both sides. Drain on kitchen roll and keep warm until serving.
For the salad, wash tomatoes and cut into slices. Wash leaf lettuce and spin dry. Mix in a bowl with tomatoes, oil and vinegar.
Arrange the hash browns with the salad on plates, garnish each with a tablespoon of sour cream and serve.
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