Directions:

1. Preheat oven to 325 degrees F. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set in the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin. Repeat, if necessary, until potatoes are dry. Return potatoes to the large bowl. Sprinkle with 1/4 teaspoon of the salt and the black pepper; toss to combine.

2. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until bottom is golden and crisp.

3. Place a baking sheet or cutting board over top of skillet. Carefully invert the skillet to transfer potatoes to the baking sheet. If necessary, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet, slide potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until bottom is golden.

4. Lightly grease a 9-inch pie pan or plate. Using the baking sheet, transfer potatoes to pie pan, pressing potatoes onto the bottom and up the sides of the pan.

5. In a large skillet, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add zucchini and red onion to the reserved drippings. Cook over medium heat for 3 to 5 minutes or until tender, stirring occasionally.

6. In a large bowl, combine eggs, half-and-half, crushed red pepper, and the remaining 1/4 teaspoon salt. Stir in crumbled bacon and zucchini mixture. In a small bowl, combine cheese and flour; stir into egg mixture.

7. Pour egg mixture into potato-lined pie plate. Bake, uncovered, for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.