Go Back

Crispy Hash Brown Crust Breakfast Pizza with Eggs

A savory breakfast skillet featuring a crispy shredded potato base topped with perfectly cooked sunny-side-up eggs, fresh peppers, and green onions.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 servings
Course: Breakfast, Brunch
Cuisine: American, Swiss Inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Potato Crust
  • 3 large Russet potatoes peeled
  • 3 tbsp unsalted butter melted
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Toppings
  • 3 large eggs
  • 0.5 cup red bell pepper diced
  • 0.33 cup green onions chopped
  • 1 tsp smoked paprika for dusting

Equipment

  • Box grater or Food Processor
  • Large Skillet or Baking Sheet
  • Kitchen Towel
  • Spatula

Method
 

  1. Peel and grate potatoes. Squeeze firmly in a clean towel to remove all liquid.
  2. Mix potatoes with melted butter, oil, salt, pepper, and garlic powder.
  3. Press mixture firmly into a hot, oiled skillet or onto a parchment-lined baking sheet.
  4. Cook 8-10 mins per side (skillet) or bake at 400°F for 20-25 mins until golden and crispy.
  5. Make 3 wells in the potato crust and crack an egg into each.
  6. Cover pan (or return to oven) and cook until egg whites are set but yolks are runny (3-6 mins).
  7. Top with diced red peppers, green onions, and smoked paprika. Serve hot.

Notes

Squeezing the water out of the potatoes is the most important step for crispiness!