Rainbow Rosti

Ingredients
1.5kg sebago potatoes
3 small brown onions, finely chopped
6 eggs
150g (1 cup) self-raising flour
500g beetroot, peeled, coarsely grated
Vegetable oil, to shallow-fry
500g carrot, peeled, coarsely grated
1 small head broccoli, coarsely grated
150g (1 cup) frozen peas, thawed
1 small zucchini, coarsely grated
Method
Step 1
Peel and coarsely grate 500g of the potatoes. Place in a bowl. Add one-third of the onion. Squeeze handfuls of mixture to remove as much moisture as possible. Transfer to a clean bowl.
Step 2
Lightly whisk 2 of the eggs in a medium bowl. Add 50g (1/3 cup) of the flour and the beetroot. Season. Mix well to combine.
Step 3
Pour enough oil into a large frying pan to come 5mm up the side. Place over medium heat. Place four 1/3 cupfuls of mixture into the pan, spreading each to 8cm in diameter. Cook for 2-3 minutes each side or until golden and crisp. Drain on paper towel.
Step 4
Repeat with half the remaining potatoes, onion, eggs and flour. Add the carrot.
Step 5
Repeat with the remaining potatoes, onion, eggs and flour, adding the broccoli, peas and zucchini.