Hash Brown Crust Breakfast Pizza

This hash brown crust breakfast pizza is a savory brunch recipe made with crispy shredded potatoes, eggs, melted mozzarella, and fresh tomatoes. Baked in a skillet for a golden potato crust, it’s a popular choice for weekend breakfast, brunch ideas, or breakfast-for-dinner meals. Topped with prosciutto and fresh herbs, this easy breakfast pizza recipe is perfect for sharing, customizable with different cheeses or vegetables, and ideal for anyone looking for hearty egg-based breakfast recipes with potatoes.

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 10 oz frozen shredded hash browns, thawed
• Heaping ¼ teaspoon garlic powder
• Salt and black pepper, to taste
• 3 large eggs
• 2 tablespoons chopped fresh chives
• 4 oz shredded mozzarella cheese
• 1 vine-ripened tomato, seeded and diced
• 6 slices prosciutto
• 1 green onion, chopped (or extra chopped chives)

Instructions

1. Preheat the oven to 425°F (220°C). Drizzle 1 tablespoon olive oil into a 10–11 inch cast iron or oven-safe skillet and brush to coat evenly. Set aside.
2. Place the thawed hash browns between two clean kitchen towels and press firmly to remove as much moisture as possible.
3. Transfer the hash browns to a bowl and add the remaining 2 tablespoons olive oil, garlic powder, salt, and pepper. Mix well with a fork.
4. Spread the hash browns into the prepared skillet and press firmly into an even layer using your hands.
5. Bake for 22–24 minutes, rotating the skillet halfway through, until the crust is lightly golden and crisp.
6. While the crust bakes, whisk the eggs with the chives, salt, and pepper.
7. Pour the egg mixture evenly over the hot hash brown crust and return to the oven for 1 minute (the eggs should still be slightly runny).
8. Sprinkle mozzarella cheese and diced tomatoes over the top, then bake for about 7 minutes, until the cheese is melted and bubbly.
9. Let rest for 5 minutes, then transfer to a cutting board. Slice and top with prosciutto and chopped green onions or chives before serving.

Tips

• Removing excess moisture from the hash browns is key for a crispy crust.
• Use a cast iron skillet for the best browning and even cooking.
• Let the pizza rest before slicing to help it hold its shape.

Variations and Substitutions

• Cheese: Swap mozzarella for cheddar, fontina, or gruyère.
• Vegetarian: Skip the prosciutto and add sautéed mushrooms or spinach.
• Herbs: Replace chives with parsley or basil.
• Potatoes: Use freshly grated potatoes if frozen hash browns are unavailable.

FAQs

Can I make this ahead of time?
It’s best served fresh, but leftovers can be refrigerated and reheated in the oven.

Can I use a regular baking pan instead of cast iron?
Yes, any oven-safe skillet or pan works, though browning may be slightly less crisp.

Why bake the eggs briefly before adding cheese?
This helps the eggs set evenly without overcooking the crust.

Serving Suggestions

• Serve with a simple green salad for brunch.
• Pair with fresh fruit for a balanced breakfast.
• Add hot sauce or chili flakes for extra heat.

Why You’ll Love This Recipe

• Crispy potato crust instead of traditional dough
• Perfect for breakfast, brunch, or breakfast-for-dinner
• Simple ingredients with big flavor
• Easy to customize with your favorite toppings

Hash Brown Crust Breakfast Pizza

Recipe by el hassan

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

227

kcal

Ingredients

• 3 tablespoons extra virgin olive oil, divided

• 10 oz frozen shredded hash browns, thawed

• Heaping ¼ teaspoon garlic powder

• Salt and black pepper, to taste

• 3 large eggs

• 2 tablespoons chopped fresh chives

• 4 oz shredded mozzarella cheese

• 1 vine-ripened tomato, seeded and diced

• 6 slices prosciutto

• 1 green onion, chopped (or extra chopped chives)

Directions

• Preheat the oven to 425°F (220°C). Drizzle 1 tablespoon olive oil into a 10–11 inch cast iron or oven-safe skillet and brush to coat evenly. Set aside.
• Place the thawed hash browns between two clean kitchen towels and press firmly to remove as much moisture as possible.
• Transfer the hash browns to a bowl and add the remaining 2 tablespoons olive oil, garlic powder, salt, and pepper. Mix well with a fork.
• Spread the hash browns into the prepared skillet and press firmly into an even layer using your hands.
• Bake for 22–24 minutes, rotating the skillet halfway through, until the crust is lightly golden and crisp.
• While the crust bakes, whisk the eggs with the chives, salt, and pepper.
• Pour the egg mixture evenly over the hot hash brown crust and return to the oven for 1 minute (the eggs should still be slightly runny).
• Sprinkle mozzarella cheese and diced tomatoes over the top, then bake for about 7 minutes, until the cheese is melted and bubbly.
• Let rest for 5 minutes, then transfer to a cutting board. Slice and top with prosciutto and chopped green onions or chives before serving.