Hash Brown Bake with Prosciutto and Leeks (Delaware)

Emperor Nero thought leeks would improve his singing voice. At our house, we believe they add fresh flavour to this easy hash brown bake with prosciutto.

1 Tbsp. butter
1 cup leeks, sliced, white portion only
2 cloves garlic, minced
¼ tsp. sea salt
¼ tsp. black pepper, freshly cracked
12 thin slices prosciutto or deli ham
3 cups hash brown potatoes, frozen, shredded, thawed
8 large eggs
2 cups milk
½ cup Provolone cheese, shredded
¼ cup fresh basil leaves, chopped
1 tsp. dry mustard
1 (6½ oz) pkg garlic and herb cream cheese

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 7x11” baking dish.

In a large skillet, heat butter over medium heat. Add leeks; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in sea salt and pepper. Remove from pan.

In same skillet, cook prosciutto over medium heat until crisp. Remove to paper towels to drain.

In the prepared baking dish, layer hash browns, leeks and prosciutto. In a large bowl, whisk eggs, milk, cheese, basil and mustard; pour over top. Drop cream cheese by Tbsp. over egg mixture.

Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Makes 8 servings.

Make-Ahead:  Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Remove casserole from refrigerator while oven heats. Bake, as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.