Ingredients:

  • 30 oz frozen shredded hash browns, thawed and squeezed dry
  • 6 tbsp unsalted butter, melted
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 lb thick-cut bacon, diced
  • 2 large leeks, white and light green parts only, thinly sliced
  • 2 cups Gruyère cheese, freshly shredded
  • 1 tbsp fresh thyme leaves
  • 10 large eggs
  • 1.5 cups heavy cream
  • 0.5 cup whole milk
  • 0.5 tsp ground nutmeg
  • 0.5 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Wrap the thawed hash browns in a clean kitchen towel and wring out all excess moisture.
  2. In a bowl, toss the dried potatoes with melted butter, smoked paprika, and salt. Press the mixture firmly into the bottom and up the sides of a greased 9x13 inch ceramic baking dish.
  3. Bake the hash brown crust for 20–25 minutes until the edges are deep mahogany and the bottom is firm.
  4. While the crust bakes, cook the diced bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon, leaving the fat in the pan.
  5. Sauté the sliced leeks in the remaining bacon fat for 6–8 minutes until translucent. Stir the bacon and fresh thyme back into the leeks.
  6. In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, nutmeg, and black pepper until a smooth emulsion forms.
  7. Spread the bacon and leek mixture over the baked crust, top with shredded Gruyère cheese, and pour the custard evenly over the top.
  8. Reduce oven temperature to 375°F (190°C) and bake for an additional 25-30 minutes until the custard is set and the top is golden brown.