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Crispy Hash Brown Breakfast Pizza

A spectacular brunch centerpiece featuring a perfectly crispy, golden hash brown crust loaded with melted cheddar cheese, savory breakfast sausage, vibrant bell peppers, and beautiful sunny-side-up eggs.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 20 oz Frozen shredded hash browns Completely thawed and squeezed dry
  • 1 large Egg Beaten, to bind the crust
  • 0.5 cup Shredded cheddar cheese For the crust mixture
  • 1 tablespoon Olive oil Plus extra for greasing pan
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper
Pizza Toppings
  • 1 cup Shredded cheddar cheese
  • 0.5 lb Breakfast sausage Cooked and crumbled
  • 0.5 cup Red bell pepper Diced
  • 4 large Eggs
Garnishes
  • 0.25 cup Green onions Chopped
  • 0.5 teaspoon Smoked paprika For dusting

Equipment

  • Large Baking Sheet or Pizza Pan
  • Large mixing bowl
  • Clean kitchen towel or cheesecloth
  • Skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet or a pizza pan with parchment paper and lightly brush with olive oil.
  2. Place the thawed hash browns in the center of a clean kitchen towel. Twist the towel tightly and squeeze out as much excess liquid as possible over the sink.
  3. In a large bowl, mix the dried hash browns, 1 beaten egg, 1/2 cup of cheddar cheese, 1 tablespoon of olive oil, salt, and pepper until well combined.
  4. Transfer the mixture to the prepared pan and press it firmly into a 10 to 12-inch circle. Bake for 20-25 minutes until the edges are golden brown and crispy.
  5. While the crust bakes, cook the breakfast sausage in a skillet over medium heat until browned and cooked through. Drain excess grease.
  6. Remove the baked crust from the oven. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top, leaving a small border. Top with cooked sausage and diced bell peppers.
  7. Use a spoon to make four shallow indentations in the toppings. Carefully crack an egg into each indentation. Season eggs lightly with salt and pepper.
  8. Return the pizza to the oven and bake for 10-14 minutes, or until the egg whites are set but yolks are still runny (or baked to your desired doneness).
  9. Remove from the oven and immediately garnish with chopped green onions and a dusting of smoked paprika. Let rest for 2 minutes before slicing and serving hot.

Notes

To ensure maximum crispiness, do not skip squeezing the moisture out of the potatoes. The drier the potatoes, the crispier the crust.