Slice and wash the leeks in a bowl of cold water. Repeat in a few changes of water until cleaned well. Drain and dry on paper towels.

Add a lug of olive oil to a large skillet and add the sliced leeks. Sprinkle with a pinch of sea salt and saute on medium low flame for about 30 minutes or so until they start to caramelize. Set aside until ready to use.

Meanwhile preheat your oven to 350”F

In a mixing bowl whisk together the eggs, sour cream, garlic and onion powders, sea salt and freshly cracked black pepper. Set aside until ready to use.

Rehydrate the hungry Jack hash browns according to the directions on the box. Let stand for 12 minutes and drain any excess liquid.

Preheat a 10” cast iron skillet on medium flame. Add 1 tsp of olive oil and make sure to coat it well all over including the sides.

Add the hash browns to the cast iron skillet and using a spatula press them into the bottom and up the sides of the skillet. Cook for one minute then pour in the eggs. Cook an additional 2 minutes then sprinkle in the leeks and goat cheese.

Transfer the leek frittata to the preheated oven and cook for approximately 25 minutes or until the frittata is set and golden brown around the edges and on top.

Remove the frittata from the oven and allow it to cool for a few minutes before slicing into it.