A few weeks ago I shared the recipe for gluten free Hash Brown Crust Breakfast Pizza on Instagram and it’s been on my mind so much that I decided to post it here on the mothership!
While this audibly crispy breakfast pizza is great any time of day, the hash brown crust topped with chive-laced eggs, tomatoes, and prosciutto makes for the most perfect breakfast or brunch.
Check out this crust!!
Breakfast Pizza with a Hash Brown Crust
Although I do enjoy a good gluten free frozen pizza, or homemade pizza with cauliflower crust, you can’t beat the crunch of a hash brown crust. All you have to do is mix frozen > thawed hash browns with salt, pepper, garlic powder and extra virgin olive oil then press into the bottom of a skillet and bake.
VOILA! Can you even?!
While this particular pizza is geared towards breakfast, the crust is foolproof and able to hold up to any topping combination that pairs well flavor-wise with potatoes.
- Eggs, vegetables, and crumbled feta? A vegetarian dream come true.
- Eggs whisked with herbed cream cheese then topped with smoked salmon and chives? HOLD ME.
- Cheese sauce, broccoli, bacon, and green onions? Count me in.
- BBQ sauce, shredded chicken, caramelized onions and cheese? Sold!
That said, try this recipe at least once as written – the prosciutto warmed from the heat of the pizza is insanely delicious – but feel free to experiment with the crust after you’ve given it a go once or twice. The sky is the limit with this one!
How to Make This Recipe
Start by pressing frozen hash browns that have been thawed between two kitchen towels to remove excess moisture. Add the hash browns to a bowl with extra virgin olive oil, lots of salt, pepper, and garlic powder then mix with a fork to combine.
Press the mixture into the bottom of a 10-11″ oven safe/cast iron skillet that has extra virgin olive oil brushed into the bottom then bake for 22-24 minutes at 425 degrees, or until the crust is light golden brown in the center. Try to resist pushing the hash browns up the side of the skillet vs into an even layer in the bottom, otherwise the sides can burn.
Meanwhile, in a small bowl whisk together eggs, salt, pepper, and either 2 Tablespoons freshly chopped chives OR 1 Tablespoon lightly dried chopped chives, like the ones from Gourmet Garden. Drizzle the eggs evenly over the hash brown crust then bake for 1 minute – the eggs won’t be set all the way after the minute is up, FYI.
On top of the eggs sprinkle shredded mozzarella cheese plus chopped tomato then bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Let the pizza rest in the skillet for a few minutes then slide out onto a cutting board, slice and serve with prosciutto and chopped green onions, or more fresh chives. So easy, right?! I hope you love this CRISPY, totally tasty, gluten free breakfast pizza – enjoy!
More Breakfast (or BFD!) Recipes:
- Gluten Free Breakfast Casserole
- Crock Pot Breakfast Casserole
- Breakfast Taco Casserole
- Make Ahead Breakfast Bowls
- Sausage Gravy Breakfast Tater Tot Casserole
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Hash Brown Crust Breakfast Pizza
Description
Hash Brown Crust Breakfast Pizza is the answer to your breakfast pizza prayers! This audibly crispy, 1 skillet dish is perfect for brunch or breakfast.
Ingredients
- 3 Tablespoons extra virgin olive oil, divided
- 10oz frozen shredded hash browns, thawed (I like Ore-Ida)
- heaping 1/4 teaspoon garlic powder
- salt and pepper
- 3 large eggs
- 2 Tablespoons chopped fresh chives
- 4oz shredded mozzarella cheese
- 1 vine-ripened tomato, seeded and chopped
- 6 slices prosciutto
- 1 green onion, chopped OR more chopped fresh chives
Directions
- 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.
- 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 (lots!) 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.
- Meanwhile, whisk together eggs, chives, salt (lots!) 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Patti Pitts 05.11.2023
It seems lately that your print button is working consistently. I love you recipes and thank you for them
Kristin 05.12.2023
Hi Patti! I’m so sorry to hear about the printer troubles! What device are you using, and can you tell me a little more about what you’re experiencing? Thanks so much for your help!
Mary 04.04.2022
I’d like to try this, but I don’t have a cast iron skillet & I’m not sure my regular frying pans are oven safe at that high a temperature. Got any suggestions? Thanks.????
Kristin 04.05.2022
Hi Mary! I think it would be possible to bake the mixture in a glass baking dish, but unfortunately I haven’t tested baking time and temperature so I can’t confidently give you guidance with that method. I’m so sorry!
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Printable Calendar 11.26.2018
Can’t wait to make this. My family will love this.
Thanksful!
superfighters 09.21.2018
Wow. these look amazing. I will see how I can do it dairy free.
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Caitie 04.12.2018
This recipe is fantastic. I made it for breakfast last weekend and have enough leftovers to make another one soon. It’s obviously best fresh but not too bad leftover either. Thanks Kristin!
Kristin 04.17.2018
I’m so glad you loved it, Caitie! Thanks so much for your review!
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Marina 04.08.2018
It looks amazing! I just discovered your site and I am so hungry even though I just ate dinner! Keep it going!!
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Amanda 04.07.2018
This recipe is a total home run! We had it for dinner tonight and it was delicious! Don’t skip the prosciutto, it made it so special. Thanks Kristin!
Kristin 04.17.2018
I agree, and am so glad you loved it, Amanda!! Thanks so much for your feedback!
Ronald Miller 04.05.2018
Looks Yummy and Delicious! Full of protein and calories. And love the mozzarella cheese! Thanks for your instruction!
Jes 04.03.2018
Couple of questions. 1)Are you using a LeCruset cast iron pan here or an enamel one? Wondering if cast iron would provide more crispy-ness? 2) I’ve been looking into one of LeCruset’s enamel skillet but wonder if I just need to re-visit my no-name cast iron skillet and rehab it by re-seasoning it (I was so oblivious to how to clean and take care of a cast iron skillet until more recently, I’m worried I ruined it since I cleaned it was soap and water) Any thoughts/tips on seasoning a cast-iron skillet would be much appreciated!
Jes 04.03.2018
Whelp, ask and you shall receive… I just received the April ’18 issue of Bon Appetit magazine which includes a complete guide to cast iron including seasoning, skillet size, and cleaning :)
mangafox 04.02.2018
Can’t wait to make this. My family will love this.
Kristin 04.03.2018
Let me know what you think when you get a chance! :)
Christa Kim 04.01.2018
Do you think using fresh potatoes instead of frozen ones would work?
Kristin 04.03.2018
Hi Christa! I tend to think they won’t bake as fast as frozen/thawed, but found this technique on another blog that you might want to try! http://heavenlyhomemakers.com/make-your-own-frozen-hashbrowns
Kelli at Hungry Hobby 03.30.2018
Breakfast pizzas are SO fun!!! This looks so delicious! Perfect for Easter brunch!
Kristin 04.03.2018
Agreed! I hope you were able to give it a try, Kelli! :)
Amy 03.30.2018
This looks and sounds so good! I am a fan of quiche, egg bakes—so this will be added to the YES list, asap!
Kristin 04.03.2018
Me too! I love frittatas especially but this is a nice twist because of the yummy crunch. :)