Introduction

This Breakfast Pizza Hash Brown Crust is a delicious twist on traditional breakfast dishes, combining crispy hash browns with savory toppings and baked eggs. It’s perfect for a weekend brunch or a hearty start to your day.

A white plate holds a crispy golden-brown hash brown base with a slightly darker edge, topped with three sunny-side-up eggs evenly spaced, each with bright yellow yolks and white edges speckled with red seasoning. Scattered over the eggs and hash brown are small, browned sausage pieces, diced red and yellow bell peppers, and chopped green onions adding green accents. A silver fork and spoon rest on the right side of the plate, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups frozen shredded hash browns, thawed and squeezed dry
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled breakfast sausage or bacon (optional; use plant-based for vegetarian)
1/2 cup diced bell pepper
1/4 cup chopped green onions
4 large eggs
1/4 teaspoon paprika
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C). Lightly grease a 12-inch ovenproof skillet or pizza pan.
Step 2: In a spacious mixing bowl, thoroughly combine the thawed and dried hash browns, melted butter, salt, and black pepper until uniformly moistened.
Step 3: Evenly press the hash brown mixture into the prepared pan, creating a cohesive crust with slightly elevated edges for structure.
Step 4: Bake the hash brown crust in the preheated oven for 20 to 25 minutes, or until it achieves a golden-brown hue and a crisp texture.
Step 5: Carefully remove the baked crust from the oven. Distribute the shredded cheddar cheese uniformly over the crust. If using, add the crumbled sausage or bacon, followed by the diced bell pepper and chopped green onions.
Step 6: Using the back of a spoon, gently create four shallow depressions in the layer of toppings, ensuring they are large enough to hold an egg.
Step 7: Carefully crack one large egg into each of the prepared wells. Sprinkle the eggs with paprika, salt, and pepper as desired.
Step 8: Return the skillet or pan to the oven and bake for an additional 10 to 12 minutes, or until the egg whites are set and the yolks reach your preferred consistency.
Step 9: Allow the breakfast pizza to cool for approximately 3 minutes before slicing and serving warm.

Tips & Variations

For a vegetarian option, substitute sausage or bacon with plant-based alternatives or additional veggies like mushrooms or spinach.
Use a non-stick or well-seasoned cast-iron skillet to prevent sticking and help with even cooking.
Try mixing in some shredded mozzarella with the cheddar for a milder, melty cheese blend.
Adjust baking time for eggs depending on whether you prefer runny or fully cooked yolks.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain crispness. Avoid microwaving to keep the crust crispy.

How to Serve

A round breakfast pizza with four slices on a white plate, set on a white marbled surface. The crust is golden brown and crispy, topped with melted yellow cheese spread evenly as the base layer. On top of the cheese are pieces of cooked sausage, scattered around. Each slice has a sunny-side-up egg with a bright yellow yolk in the center, sprinkled lightly with red seasoning. Chopped green onions and small red bell pepper pieces are scattered over the whole pizza, adding fresh green and red colors. A silver fork rests on the plate near the top right slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the hash brown crust ahead of time?

Yes, you can prepare and bake the hash brown crust a few hours ahead and add the toppings and eggs just before baking the final time.

Can I use fresh potatoes instead of frozen hash browns?

Yes, shred fresh potatoes and squeeze out as much moisture as possible before mixing with butter and seasoning for the best crispy crust.