Hash Brown, Prosciutto and Egg Casserole
Serves 6
Start your morning the best way possible—or make breakfast for dinner!—with this casserole fit for royalty. Salty prosciutto and creamy eggs lay cradled on a bed of crispy shredded potatoes, making this breakfast casserole a sure bet to sway even the most skeptical.
Ingredients
-
1
pound bag shredded potatoes -
5
tbsp unsalted butter, melted -
¾
tsp salt -
½
tsp ground black pepper -
6
slices prosciutto, thinly sliced -
6
eggs
Directions
-
1
Preheat oven to 425°F and grease a 9”x13” baking dish.
-
2
In a large bowl, toss to combine potatoes, butter, salt, and pepper. Place evenly into baking dish.
-
3
With a spoon create 6 wells spaced 2 inches apart into potatoes. Bake uncovered for 30 minutes until potatoes begin to brown.
-
4
Remove from oven and lay a slice of prosciutto into each well. Place an egg on each slice of prosciutto and season with a pinch of salt and pepper.
-
5
Return to oven and bake for an additional 12 minutes or until egg whites have set and potatoes are golden. Serve.
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