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Clean recipe · iowagirleats.com

Hash Brown Crust Breakfast Pizza

Hash Brown Crust Breakfast Pizza is the answer to your gluten free breakfast pizza prayers! This crispy, 1 skillet dish is perfect for breakfast or brunch.

Original recipe: iowagirleats.com

Yield:
6 servings
Prep:
15 min
Cook:
30 min
Total:
45 min
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Hash Brown Crust Breakfast Pizza

Ingredients

  1. 3 Tablespoons extra virgin olive oil (divided)
  2. 10 oz frozen shredded hash browns (thawed, Ore-Ida recommended)
  3. heaping 1/4 teaspoon garlic powder
  4. salt and pepper
  5. 3 large eggs
  6. 2 Tablespoons chopped fresh chives
  7. 4 oz shredded mozzarella cheese
  8. 1 vine-ripened tomato (seeded and chopped)
  9. 6 slices prosciutto
  10. 1 green onion (chopped OR more chopped fresh chives)

Instructions

  1. Preheat oven to 425 degrees. Drizzle 1 Tablespoon oil into the bottom of a 10-11” cast iron/oven-safe skillet then brush to evenly coat. Set aside.
  2. Firmly press thawed hash browns between two kitchen towels to remove excess moisture then transfer to a bowl with remaining 2 Tablespoons oil, garlic powder, salt, and pepper then mix with a fork to combine. Pour into prepared skillet then press the hash browns into an even layer in the bottom with your hands. Bake for 22-24 minutes or until crust is light golden brown, rotating the skillet 180 degrees halfway through.
  3. Meanwhile, whisk together eggs, chives, salt, and pepper in a small bowl then drizzle evenly over the top of the hash brown crust and bake for 1 minute (eggs will not be totally set). Top with mozzarella cheese and chopped tomatoes then continue baking until cheese is melted and bubbly, 7 minutes. Let the pizza rest for 5 minutes then transfer to a cutting board, slice, and serve with prosciutto and chopped green onions or chives.