Slow Cooker Hash Brown Breakfast Casserole

2 pounds potatoes, peeled and shredded (white fleshed varieties are especially lovely)
2 teaspoons sea salt
1 pound bacon or breakfast sausage, cooked and crumbled
1 leek, sliced thin into coins OR 1 yellow onion (diced)
1 pound brown mushrooms, quartered OR 1 ounce dried mushrooms (optional)
1 bell pepper, any color, chopped
1 hot pepper, any variety, minced OR 2 dashes hot sauce
12 eggs, beaten
12 ounces about 2 cups shredded sharp cheddar cheese
½ cup sour cream
2 cloves garlic, minced
½ teaspoon black pepper
6-8 green onions, chopped (for garnish)

Prepare a bowl or colander by lining it with two layers of cheesecloth or butter muslin.
Toss the shredded potatoes and salt together and place in the prepared cloth. Let sit for 20 minutes, then twist the cloth to enclose the shreds completely and squeeze every bit of moisture that you can from the potatoes.
While the potatoes are sitting, cook the bacon and saute the mushrooms (if using fresh) or soak and rinse the dried mushrooms. Set aside.
Also, grease a 6-quart slow cooker and set aside.
Once the potatoes have been wrung out, place them in a large bowl, then add all the remaining ingredients except for the green onions. Stir well, then pour into the slow cooker.
Cook on high for 3-4 hours or low for 6-8 hours.
Serve hot and sprinkle liberally with green onions.