3 T safflower oil 1/2 x white onion, finely grated 3 x carrots, peeled & finely grated 3 x Russet potatoes, grated 0 x salt to taste (optional)
Heat onion in a nonstick skillet. Add carrots and potatoes, then seasoning. Saute until browned on one side. Flip over and saute on second side until browned. Break potato cake apart with a wooden or plastic spatula into small chunks or serve in wedges, cut from the round. Prodigy-author unknown ~--
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