10 large potatoes
1 carrot
1 onion
5 eggs, beaten
3/4 - 1 teaspoon salt

Peel all vegetables and shred in food processor or hand grate. Mix in eggs and salt. Pour into greased 'wonder baker' or tube pan or 9 by 13 and cook over low flame for 1 1/2 to 2 hours or until brown and crispy.