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An overhead view of a breakfast pizza on a white plate, featuring a crispy shredded hash brown crust topped with three sunny-side-up eggs, crumbled sausage, diced red bell peppers, sliced green onions, and a sprinkle of paprika, with a fork resting on the side.

Breakfast Pizza Hash Brown Crust

A hearty, savory Breakfast Pizza Hash Brown Crust loaded with melted cheese, sausage, and sunny side up eggs. The perfect comforting morning meal baked right in a skillet.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded hash browns Thawed and squeezed dry
  • 2 tablespoon olive oil For crisping the potatoes
  • 1 cup cheddar cheese Shredded
  • 3 large eggs Cracked fresh over the top
  • ½ cup cooked sausage Crumbled
  • ¼ cup bell peppers Diced small
  • 2 tablespoon green chives Chopped for garnish
  • salt and black pepper To taste

Equipment

  • 1 Large oven-safe skillet For baking the crust
  • 1 Clean kitchen towel For squeezing potatoes dry
  • 1 Large mixing bowl For tossing potatoes
  • 1 Chef Knife For dicing vegetables

Method
 

  1. Wrap the thawed shredded potatoes tightly in a clean towel and squeeze vigorously to drain excess liquid so they crisp beautifully.
  2. Toss the dry potatoes with olive oil and salt, pressing them firmly into a skillet to form the crust base.
  3. Bake the potato crust at 400 degrees for twenty minutes to toast the edges so they turn deeply golden brown.
  4. Sprinkle the cheddar cheese evenly over the hot crust to create a binding layer so the toppings hold securely.
  5. Scatter the cooked sausage and diced bell peppers over the cheese to distribute the savory flavors so every bite is hearty.
  6. Make three small wells in the cheese and crack the eggs gently into them to add protein so they bake perfectly.
  7. Return the skillet to the oven for ten minutes to set the egg whites so the yolks remain slightly runny.
  8. Remove from the oven and garnish with fresh chives before slicing immediately to serve so the crust stays warm.

Notes

Squeeze the shredded potatoes completely dry using a kitchen towel before baking to ensure the crust turns out sturdy and crispy instead of soggy.