Hash Brown–Crusted Cheddar Mushroom Egg Bake

Steps

1. Preheat the oven to 425°F (220°C) and lightly brush a 9x13-inch baking dish with a little of the olive oil, taken from the 12 g set aside for the crust.
2. Wrap the shredded potato in a clean towel and squeeze out as much liquid as you can.
3. Toss the potato with the rest of the crust olive oil (12 g in all) and about one third of the salt, then press it firmly over the bottom and a little up the sides of the dish.
4. Bake the potato crust for 20 to 25 minutes, until the edges are golden and crisp.
5. While the crust bakes, heat the remaining olive oil (8 g) in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook until browned, about 4 minutes more.
6. Add the onion and thyme to the mushrooms and cook, stirring, until the onion is soft and golden, about 8 minutes. Stir in the garlic for 30 seconds, then take the pan off the heat.
7. In a large bowl, whisk the eggs, milk, mustard, black pepper and the remaining two thirds of the salt until smooth, then stir in two thirds of the cheddar (120 g).
8. When the crust is ready, lower the oven to 375°F (190°C). Spread the mushroom and onion mixture over the crust, pour the egg mixture over it and scatter the remaining one third of the cheddar (60 g) on top.
9. Bake for 25 to 30 minutes, until the center is set and reaches 160°F (71°C) and the top is lightly browned.
10. Let the bake rest for 5 minutes, sprinkle with the parsley, then cut into 4 pieces and serve.