Sheet-Pan Cheddar Potato Rösti with Mushrooms

Steps

1. Preheat the oven to 450°F (230°C) and line a large rimmed sheet pan with parchment.
2. Wrap the shredded russet potato in a clean towel and squeeze out as much liquid as you can.
3. In a bowl, toss the potato with half the olive oil, half the salt and half the black pepper.
4. Spread the potato in a thin, even layer across the sheet pan and press it flat. Bake 20 to 25 minutes, until golden at the edges.
5. While the potato bakes, toss the mushrooms, sliced yellow onion and garlic with the remaining half of the olive oil, the thyme, the remaining half of the salt and the remaining half of the black pepper in a bowl.
6. Scatter the mushroom and yellow onion mixture over the potato crust and bake 12 minutes more, until the mushrooms are browned.
7. Sprinkle half the cheddar over the vegetables. Make four wells in the topping and crack an egg into each well.
8. Top with the remaining half of the cheddar, avoiding the yolks, and bake 8 to 10 minutes, until the whites are set and the eggs reach 160°F (71°C).
9. Rest 5 minutes, scatter the sliced green onions over the top, cut into four pieces with one egg each, and serve.