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. 


  • 1
    pound bag shredded potatoes
  • 5
    tbsp unsalted butter, melted
  • ¾
    tsp salt
  • ½
    tsp ground black pepper
  • 6
    slices prosciutto, thinly sliced
  • 6



  • 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.