1 pound (454g) russet potato, grated and rinsed
1 pound (454g) zucchini, grated
1 small yellow onion, grated
1/4 cup (60mL) extra virgin olive oil
1 1/2 teaspoons (7mL) smoked paprika
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste

Preheat the oven to 425 degrees F. Put the grated potato, zucchini, and onion in a large, clean dish towel. Squeeze tightly, removing as much excess liquid as possible. Transfer the mixture into a large bowl. Stir in 2 tablespoons of the olive oil, the paprika, salt, and pepper. Mix well.

Heat the remaining 2 tablespoons of the oil in a 10 to 12-inch cast iron skillet over medium-high heat. Add the potato mixture, pressing down snuggly. Let cook for about 8 minutes, until the mixture cooks on the bottom and is golden brown.

Transfer the pan into the oven. Bake for 10 to 12 minutes, until cooked through and it starts to turn golden on the top. Change the oven setting to the broiler and move the pan to the top rack. Broil for 2 to 3 minutes until the top begins to brown. Cut into slices and serve warm.