Rösti with Carrot Rapé

20250902 #breakfastdiary 1496, 22°C/mostly cloudy The 9th episode of 'Everyday Breakfast,' my ongoing series on Brunch, just went up. After the stories about planning breakfast and making breakfast, the next four episodes — published every Tuesday — are about eating it. Episode 9 carries the subtitle 'The Moment of Enjoying Breakfast,' and its title is 'Why I Don't Mix My Bibimbap.' Curious? There's a link in my profile. A rösti with carrot rapé on the side, a pretty hefty calorie count for breakfast — #rösti

- 3 small red potatoes - 2T butter - 1 small carrot - Grana Padano cheese - rapé dressing (3T olive oil, 1T white wine vinegar, 1t wholegrain mustard) - olive oil - salt - pepper

1. Peel 3 small red potatoes, shred with a grater, then wring them out hard in a cheesecloth to remove the moisture. 2. Put them in a mixing bowl, sprinkle with salt, and mix well. (Adding about 1t starch makes it crispier.) 3. Melt butter in a pan, add the shredded potato from step 2, and cook slowly over low heat on both sides. (Melted in 1T of butter and poured it into the mixture.) 4. Meanwhile, shred one small carrot with a grater and mix with 3T olive oil, 1T white wine vinegar, and 1t wholegrain mustard. 5. Plate the rösti from step 3 and top with the carrot rapé from step 4 and a little Grana Padano cheese.