Hash Brown Casserole With Ham, Leeks, Pepper Jack Cheese | Idaho Potato Commission
Heat a flat griddle to medium high. Add 2/3 of the clarified butter to the griddle, spread over the surface. Add the potatoes to the griddle, drizzle with remaining butter, and season to taste. Cook...
Ingredients
- 5 pounds shredded Idaho® Potatoes (frozen or refrigerated or dehy)
- 8 ounces clarified butter
- As needed seasoning salt, pepper
- As needed chopped parsley and chives
- 2 each fresh leeks, white to light green only, sliced thinly, and washed well
- 1 pound dry cure or honey cured ham, diced 1/4 inch.
- 3 tablespoons fresh thyme leaves , lightly chopped
- To taste fresh ground black pepper
- 2 pounds grated pepperjack cheese
- As needed food release spray
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