Instructions

1. Preheat oven to 400 F.
2. In a food processor, shred potatoes and transfer to a large bowl.
3. Salt potatoes and allow to sit for 10 minutes.
4. Squeeze the water out of the potatoes and place in another dry bowl.
5. Add salt, parmesan cheese, and egg and mix until well blended.
6. Press firmly into a greased 9″ pie dish or individual greased ramekins.
7. Bake for 20 minutes.
8. For filling mix together eggs, ricotta, water, salt and pepper into the food processor.
9. Pulse several times allowing the mixture to become well blended. Transfer mixture to a bowl.
10. Remove potato crust from oven (after 20 minutes is up), and add the bacon, mushrooms, and cheese.
11. Pour egg mixture over the top and return back to the oven for another 40 minutes, or until eggs are set.