This is the time of year when we entertain more often than usual. It is always a challenge to figure out what to serve for brunch that will please kids, adults, and seniors – and not wear out the cook. Try this hashbrown pizza! It’s easy, special, pretty, satisfying, and oh so yummy!
Hashbrowns from the freezer section are the base for this pizza. I suppose you could be totally “Becky Home Ec-y” and shred potatoes yourself, but I like simplicity.
Thaw the hashbrowns, then spread them out on papertowels, on top of a kitchen towel, and roll them up and gently squeeze out as much moisture as possible. You might need to do this a couple times.
This step helps the hashbrowns become more crispy, less gluey.
Toss the dry hashbrowns with onion powder, garlic powder, salt and pepper, then drizzle with olive oil. Press the hashbrowns onto a pizza stone or pan, making the “crust” a little thinner toward the center and thicker along the edge.
Bake the crust at 425 degrees for 20-25 minutes, or until they are golden brown and beginning to crisp. While it’s baking, get the toppings ready: brown sausage, shred cheese, chop cooked bacon, cut mushrooms, etc. Anything you like. And I tend to like it all!
Whisk the eggs in a bowl, then pour over the baked hashbrowns, spreading evenly. Put the pizza back in the oven for 2 minutes. Then top with meats and veggies, sprinkling cheese over all of it. Return to the oven for another 5-8 minutes, until the cheese is bubbling and beginning to brown.
Remove from the oven and top with green onions or spinach. Let the pizza sit for a couple minutes before cutting. It just doesn’t get much easier than that!
Oh, Yum!!!
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Hashbrown Breakfast Pizza – Gluten Free
- Total Time: 50 minutes
- Yield: 8 1x
Description
Easy and fun to make — even more fun to eat!
Ingredients
- 1 bag shredded hashbrowns, thawed
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3 Tbsp olive oil
- 6 eggs
- Toppings such as browned sausage, cooked bacon, chopped mushrooms, tomatoes, etc.
- 1–2 cups shredded cheese
- Fresh veggies such as sliced green onions, baby kale or spinach
Instructions
- Preheat oven to 425 degrees. Line a kitchen towel with paper towels and gently press thawed hashbrowns until dry
- Toss hashbrowns with garlic powder, onion powder, and salt and pepper, then drizzle in olive oil, tossing to coat. Spread hashbrowns onto a pizza stone or pan, pressing them thinner towards the center of the pan. Bake for 20-25 minutes, or until hashbrowns are golden brown and beginning to crisp
- While baking, prep all the toppings
- Whisk the eggs together, and pour over the hashbrowns, then bake for 2 minutes. Remove from oven and top pizza, baking 5-7 minutes or until cheese is bubbly and browning
- Top with green onions or spinach/kale, and allow pizza to stand about 5 minutes before serving
- Prep Time: 15 minutes
- Cook Time: 35 minutes
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