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4 potatoes
1 zucchini
1 sweet potato
Freshly chopped herbs
Salt and freshly ground black pepper
Olive oil for cooking

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Coarsely grate potatoes, zucchini and sweet potato. Squeeze excess starch away.  Place in a bowl with freshly chopped herbs, salt and pepper, mix well.

Heat a heavy-based pan over medium-high heat; add a generous amount of olive oil. Place the vegetables in, spread evenly to cover the base of the pan. Allow to cook for a couple of minutes, not stirring, the mixture will begin to brown and hold itself together.

Using a palette knife, loosen the base, turn over and cook for a further five minutes. Remove from the pan, place on a baking tray, cook in preheated oven for 15–20 minutes.