Hash Brown Crust Breakfast Pizza
Recipe: https://recipestripper.com/recipes/692f4954-e8c6-48a3-8b12-0c1fe9a4d581
Original source: https://iowagirleats.com/hash-brown-crust-pizza/
Recipe image: https://iowagirleats.com/wp-content/uploads/2018/03/Crispy-Hash-Brown-Crust-Pizza-iowagirleats-Featured-srgb.jpg

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.
Yield: 6
Prep time: PT15M
Cook time: PT30M
Total time: PT45M

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