3 tbsp. safflower oil
1/2 sm. white onion, finely grated
3 carrots, peeled & finely grated
3 Russet potatoes, scrubbed & finely grated
Ground rock salt (optional)

1. Heat oil and onion in a non-stick skillet. Add carrots and potatoes, then seasoning. Saute until browned on one side. Flip over and saute on second side until browned.

2. Break potato cake apart with a wooden or plastic spatula into small chunks or serve in wedges, cut from the round. Serves 3.