This recipe is dangerous. It is literally my job to try new recipes day in and day out (pretty awesome right?) but now I just want to make this recipe for breakfast. It’s so easy and it comes together pretty quickly and without much mess, and it’s just so so so good. I mean, c’mon, breakfast pizza? And not the usual cold slice of leftover pizza for breakfast, but real, honest to goodness potatoes shaped into a hearty crunchy crust under cheese, fried eggs, and whatever else you want to put on top of it? Want to go the bagel and lox route and top it with cream cheese, red onions, and smoked salmon? That is absolutely a great idea. Have extra bacon (who ever has extra bacon?) throw it on there! The key to this recipe is baking the crust ahead of time. If you want to add extra stability to the crust you can mix an additional egg into it, but I don’t find that necessary. This pizza is it, guys. I will be making this every weekend.

1 20 oz bag of hash browns, thawed

4 tablespoons butter, melted

1 tablespoon olive oil

1/2 onion, diced

1 bell pepper, chopped

1 cup shredded cheese

4 eggs

green onions or chives, sliced thin to garnish

1. Preheat oven to 425°F. In a large bowl mix together the hash browns and melted butter. Shape this mixture into a large flat circle on a pizza stone or large skillet, preferably cast iron. Press down on it well with your hands to compact the potatoes. Bake for 15-20 minutes or until the bottom of the crust is browned.
2. While the crust bakes sauté your onions and bell peppers in the olive oil on medium high heat, until softened, about 7 minutes.
3. Top the partially baked crust with the cooked vegetables and cheese. Place back in the oven for 5-7 minutes or until the cheese is melted fully.
4. While you melt the cheese fry up the eggs in the same skillet that you cooked the onions and peppers in.
5. Top the pizza with the eggs, garnish with the chives, and serve hot.