Potato pancake with smoked paprika and parmesan

This is one large potato pancake that is cooked in a skillet - it's started on the stovetop and finished in the oven. Make sure your pan is oven safe. A nonstick pan works best. If you don't have a nonstick pan, make sure to grease your pan before you add the potato mixture. The parmesan and smoked paprika add a lot of flavor without adding much fat.

Potato pancake with smoked paprika and parmesan
Serves 4

4 large yukon gold potatoes (a little under 2 lbs)
3 tablespoons parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons smoked paprika
1 egg, lightly beaten

Preheat the oven to 375 degrees. Heat an 8 inch nonstick skillet over high heat. Shred the potatoes (a food processor works really well for this). Squeeze all the water out of the shredded potatoes. Combine the potatoes with the parmesan, salt, pepper, paprika and egg in a bowl - mix thoroughly. Press the potato mixture into the skillet. Turn the heat down to medium and cook for about 3 minutes. Place the skillet into the oven and bake for 25 minutes, or until the top is browned and potatoes are tender. Invert onto a plate, cut into wedges to serve.