1 large potato, peeled

2 large carrots, trimmed and scraped

2 medium zucchinis

1 medium onion

3 tablespoons butter

3 tablespoons vegetable oil

In a food processor using the shredding blade, shred potato, carrots, zucchini and onion.  Remove blade and mix with hands.

Heat butter and oil in large skillet.  Spread vegetable mixture evenonly over bottom and cook over medium heat about 5 minutes without touching.  When starting to brown, pie-cut into four wedges and carefully turn with a large spatula.  Continue cooking another 4 or 5 minutes until second side is lightly browned.  Season with salt and pepper if you wish.  Serves 4.