Potato Crust Pizza
Crispy, potato goodness on the outside. Gooey, cheesy goodness on the inside.
Ingredients
Potato Crust
- 30 oz frozen hash browns
- 2 large eggs
- 2 tspn garlic powder
- 1 1/2 tspn kosher salt
- 1 tspn dried oregano
- olive oil for for brushing
Toppings
- 3/4 cup shredded Monterey Jack cheese
- 6 oz breakfast sausage cooked and drained
- 3 large eggs
- kosher salt to taste
- freshly ground black pepper to taste
- 2 scallions thinly sliced
- hot sauce to taste
Instructions
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Preheat the oven to 500ºF (260ºC).
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Make the crust: In a large microwave-safe bowl, microwave the hash browns on high power for 5-6 minutes, until you can separate the shredded potato pieces with your fingers but they still hold their shape.
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Transfer the shredded potatoes to a clean dish towel set over a medium bowl. Wring the towel to squeeze any excess liquid from the potatoes.
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Add the drained potatoes to a large bowl with the eggs, garlic powder, onion powder, salt, and oregano and stir until everything is well incorporated. The mixture should look like mashed potatoes, with a few shredded potato pieces remaining.
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Line a 12-inch (30 cm) round pizza pan with parchment paper. Transfer the potato mixture to the pan and shape it into a crust, pressing down so that it’s an even thickness with a lip around the outer edge. Brush the entire crust with olive oil.
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Bake for 22-25 minutes, until the crust is beginning to brown and is firm to the touch. Remove from the oven.
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Reduce the oven temperature to 325ºF (160ºC).
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Add the toppings: Scatter the Monterey Jack cheese evenly over the crust. Top with the breakfast sausage. Carefully add the eggs, spacing evenly around the pizza. Season the eggs with salt and pepper.
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Bake the pizza for 10-12 minutes, until the egg whites are set and the yolks are still a bit runny.
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Top with the scallions and hot sauce, if using, then slice into wedges.
