Slice peeled potatoes paper-thin, stack and julienne into fine shreds. Deseed half a yellow bell pepper and slice thin strips. Slice a quarter zucchini and cut into fine shreds. Place all in a large bowl.

Add 1 tsp salt, ½ tsp white pepper, ¼ tsp coarse black pepper and oregano to taste. Add 2 tbsp coarse sweet potato starch and toss with your hands; the surface moisture helps it stick. If too loose to hold shape, add another tablespoon.

Take a handful and press it firmly into a compact flat patty so it holds together while frying. Place into an oiled pan over medium-high heat.

Fry over medium-high heat until the bottom sets golden brown, then flip. Lower to medium-low so the outside doesn't scorch, press gently, and cook until golden on both sides.

Serve hot with ketchup, as breakfast, an afternoon snack, or over rice.