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Crispy Hash Brown Breakfast Pizza

A savory breakfast skillet featuring a thick, crispy shredded potato crust topped with melted cheese, sunny-side-up baked eggs, and a drizzle of hot sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 slices
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Potato Crust
  • 20 oz refrigerated shredded hash browns or 4 cups freshly shredded and squeezed dry
  • 2 tbsp olive oil or melted butter
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Toppings
  • 1 cup cheddar cheese shredded
  • 4-6 large eggs
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 tbsp hot sauce or ketchup for drizzling

Equipment

  • 10-inch or 12-inch cast-iron skillet
  • Mixing bowls
  • Clean kitchen towel or cheesecloth
  • Spatula

Method
 

  1. Preheat oven to 400°F (200°C). Grease a large cast-iron skillet or round baking pan.
  2. In a bowl, mix the shredded hash browns (ensure they are very dry), olive oil, garlic powder, onion powder, paprika, salt, and pepper until well coated.
  3. Press the potato mixture firmly and evenly into the bottom of the prepared skillet, pushing slightly up the sides.
  4. Bake for 25-30 minutes until the potato crust is deeply golden and crispy.
  5. Remove from oven and sprinkle shredded cheese evenly over the crust.
  6. Use the back of a spoon to make 4 to 6 indentations in the crust. Carefully crack one egg into each hole.
  7. Return to the oven and bake for another 8-12 minutes, or until the egg whites are set but yolks are still runny.
  8. Remove from oven, drizzle with hot sauce, sprinkle with fresh parsley, slice into wedges, and serve hot.

Notes

Squeezing all the moisture out of the potatoes is the secret to a crispy crust. If using fresh potatoes, wash them until the water runs clear before squeezing. Leftovers can be reheated in the oven or a skillet.