- Prep: 20 minutes
- Cook: 40 minutes
- Serves: 8
4-5 waxy potatoes (red, Yukon gold, etc) sliced thinly
1 Tbsp Olive Oil
1 lb Hipwell Ranch sausage or bacon, cooked and crumbled
1 tsp salt
1/4 tsp fresh cracked black pepper
1 onion, finely diced
1 bell pepper, finely diced
1 cup chopped Groves Country Mushrooms
1/2 brick Yaya’s Halloumi cut in 1/4 inch cubes
1 tbsp Wagner’s Idaho mustard
Preheat oven to 400f
Rinse and dry the potato slices, a salad spinner is really helpful here. Toss with a little olive oil and season with salt and pepper.
Layer potatoes into baking dish so that no gaps remain.
Bake, uncovered for approximately 20 minutes. Until the edges start to crisp and turn golden.
While the crust is baking, brown the meat and drain off all but 1-2 tbsp of the fat.
Add veggies to the meat and saute until translucent.
Scramble the egg and mustard. Add the egg to the veggies and meat and thoroughly combine off the heat.
Stir in about half the halloumi, then dump into the prepared potato crust and place back in the oven for another 15-20 minutes until the egg is just set.