Breakfast Bake with Prosciutto & Avocado
4 Large Russet Potatoes, Scrubbed (~8 cups Shredded Potatoes)
8 Large Eggs, Divided, Room Temperature
6 tbsp. Olive Oil
1 Tbsp. Garlic Powder
12 Slices Prosciutto
1-2 Avocados, Cut Into Chunks
Crushed Red Pepper & Flakey Sea Salt for Serving
Placing a rack at the top of your oven leaving enough room for your pan, Preheat to 400°F. Line your baking sheet with parchment paper and set aside. I used a half sheet pan (18” x 13”).
Fill a large bowl with cold water. Using a box grater, grate one potato at a time moving the shredded potatoes to the bowl of cold water immediately after your done grating. This removes the starch and helps them from getting weird. You should get about 2 cups of shredded potatoes from each potato. Repeat this process for your remaining potatoes.
In a strainer, empty your potato shreds and water, then rinse with cold water until it runs clear. Set strainer to the side, and with a thin towel, work in batches to squeeze out excess liquid, placing in a dry bowl when complete. In a separate, small bow, whisk together two eggs, olive oil, garlic powder, salt, and pepper. Toss egg mixture with shredded potatoes making sure to evenly coat the potatoes.
Place shredded potatoes on your baking sheet in an even layer and sprinkle with smoked paprika and a little bit of salt. Bake for about 40 minutes, or until golden brown and edges are crispy.
Remove from the oven, and using a spoon make 6 egg wells and crack an egg into each. Place back in the oven and cook for 8-10 minutes or until egg whites are just set. Cut into six squares and serve with avocado chunks, two slices of prosciutto and a sprinkle of crushed red pepper and sea salt.