Hash Brown Casserole With Ham, Leeks, Pepper Jack Cheese
Bon Appetit Management
Ft. Wayne, IN
(1) - 2" Hotel Pan
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
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 the potatoes until golden throughout, remove from griddle, reserve.
Cook the leeks and ham on the griddle quickly until the leeks are softened, season to taste and add the fresh thyme, remove from the griddle, reserve.
Spray a 2 inch hotel pan lightly with the Food Release.
Layer the pan with potatoes, then ham and leeks, and finally cheese.
Sprinkle liberally with more herbs.
Bake at 375 °F, until cheese is melted, serve.