Breakfast Pizza Hash Brown Crust (Recipe for Printing)

Savor this hearty breakfast pizza featuring a golden hash brown crust, baked eggs, and melted cheddar. Perfect for weekend brunch or festive mornings. Save & click.

# What You Need:

→ Hash Brown Crust

01 - 3 cups frozen shredded hash browns, fully thawed and excess moisture squeezed out
02 - 3 tablespoons unsalted butter, melted
03 - 1/4 cup grated Parmesan cheese (optional for extra crispiness)
04 - 1/2 teaspoon paprika
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper

→ Toppings

07 - 1 cup shredded cheddar cheese
08 - 4 large eggs
09 - 1/2 cup breakfast sausage, cooked and crumbled or 4 pieces bacon, cooked and chopped
10 - 1/2 cup diced bell peppers
11 - 1/4 cup thinly sliced green onions

# How to Make It:

01 - Completely thaw hash browns and squeeze out all excess moisture using a kitchen towel or cheesecloth. The potatoes should be as dry as possible for a crispy crust.
02 - In a large bowl, combine dried hash browns, melted butter, Parmesan cheese (if using), paprika, salt, and black pepper. Toss until hash browns are thoroughly coated.
03 - Grease a 12-inch oven-safe skillet or pizza pan with butter or oil. Press hash brown mixture firmly and evenly into the pan, building up slightly around the edges to create a shallow wall. The crust should be about 1/4 inch thick throughout.
04 - Preheat oven to 425°F (220°C). Bake hash brown crust for 22–30 minutes, or until golden brown and crisp at the edges. Check at the 20-minute mark to prevent overbrowning. Remove from oven.
05 - While crust is hot, immediately sprinkle shredded cheddar cheese over the surface. Arrange sausage or bacon, bell peppers, and green onions evenly on top.
06 - Using the back of a spoon, make four shallow wells in the toppings for the eggs. Crack one egg into each well.
07 - Return pizza to the oven and bake for 12–15 minutes, or until egg whites are just set and yolks are still runny or to your preference. If desired, broil for 1–2 minutes to achieve a crispier top.
08 - Let cool for 3–5 minutes. Slice and serve warm, garnishing with additional green onions if desired.

# Extra Tips:

01 - To ensure a crisp hash brown crust, thoroughly dry the potatoes and press firmly into a preheated pan before baking.
02 - If preparing ahead, bake and cool the crust, then refrigerate. Add toppings and bake with eggs just before serving.
03 - For a vegetarian option, omit sausage or bacon or substitute with plant-based meat alternatives.
04 - Leftovers reheat best in a toaster oven to maintain crispiness; avoid microwave reheating.

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