Hash Brown Breakfast Pizza
Hash Brown Breakfast Pizza
Hash Brown Breakfast Pizza

Hash Brown Breakfast Pizza

David Venable

This recipe is fun and unique and combines all those classic breakfast favorites.

Crust

  • Vegetable oil spray
  • 3 cups frozen hash brown potatoes, thawed
  • 1/3 cup minced onion
  • 1 large egg, beaten
  • 2 Tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp paprika

Directions

Preheat the oven to 375°F. Spray a 9" round cake pan with vegetable oil spray.
To make the crust, combine the potatoes, onion, egg, flour, salt, pepper, and paprika in a mixing bowl. Toss until the potatoes are evenly coated, then spread them in the prepared pan. Bake for 30 minutes, or until golden brown.
To make the topping, whisk together the eggs, milk, salt, and pepper in a mixing bowl. Cook the bacon in a small nonstick skillet over medium-high heat until crisp. With a slotted spoon, remove the bacon from the fat and drain on paper towels. Remove all but 1 tablespoon bacon fat from the pan. Add the bell pepper and cook for about 5 minutes, or until softened. Pour in the egg mixture and cook until nearly set.
Top the crust with 3/4 cup of the cheddar, followed by the egg-pepper mixture, bacon, and sausage. Sprinkle on the remaining cheese and the scallions. Bake for 15 minutes, until the cheese is bubbly. Let cool for 3–5 minutes.

Topping

  • 5 large eggs
  • 3 Tbsp whole milk
  • 1/2 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 2 uncooked bacon strips, chopped
  • 1/3 cup diced red bell pepper
  • 1-1/2 cups (6-oz) shredded cheddar
  • 4 links breakfast sausage, cooked and sliced into 1/4" rounds
  • 1/4 cup sliced scallions

Cook's Notes

Your favorite omelet fillings are a perfect substitute to change up the pizza to fit your palate.

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