HASH BROWN BAKE WITH PROSCIUTTO & LEEKS

Hash Brown Bake with Prosciutto & Leeks image

Emperor Nero thought leeks would improve his singing voice. At our house, we believe they add fresh flavor to this easy hash brown bake with prosciutto. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 cup sliced leeks (white portion only)
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
12 thin slices prosciutto or thinly sliced deli ham
3 cups frozen shredded hash brown potatoes, thawed
8 large eggs
2 cups 2% milk
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, chopped
1 teaspoon ground mustard
1 package (6-1/2 ounces) spreadable garlic and herb cream cheese

Steps:

Preheat oven to 350°. 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 salt and pepper. Remove from pan., In same skillet, cook prosciutto over medium heat until crisp. Remove to paper towels to drain., In a greased 11x7-in. 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 tablespoonfuls 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., To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. 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.

Nutrition Facts : Calories 297 calories, Fat 20g fat (10g saturated fat), Cholesterol 239mg cholesterol, Sodium 768mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.