Hashbrown Breakfast Pizza

Hashbrown Breakfast Pizza | Roots & Boots

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Fuel your day with this hearty, wholesome hashbrown breakfast pizza. Mix and match toppings to make your own variations!

Customize your hashbrown breakfast pizza

This all-in-one breakfast pizza covers several major food groups: starch, protein, veggies, dairy, but you should feel free to adjust the ingredients to your liking. 

  • Need to avoid dairy?  See my suggestions below.
  • Want to increase the veggies, or switch them out for the veggies you’ve got on hand?  Go right ahead!
  • You can also switch up the meat in this recipe: try diced bacon, sliced sausage, shredded ham, or whatever meat you have available.

Hashbrown Breakfast Pizza | Roots & Boots
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Hashbrown breakfast pizza ingredients

To make this hearty hashbrown breakfast pizza, you’ll need the following ingredients:

  • Potatoes: Organic potatoes are best.  Homegrown are even better!  No need to peel.  Simply shred with peels and all.
  • Eggs: I always recommend using local, pastured eggs.  Pastured simply means the chickens have free range on pasture, or grass, where they can eat bugs and weeds and enjoy fresh air and sunshine.  This pastured lifestyle produces the most delicious and nutritious eggs!
  • Cheese: Look for raw cheddar cheese and grate it yourself.  Bonus points if you can find it locally!
  • Ground pork: Our homegrown ground pork comes seasoned with salt, pepper, and sage.  Look for a simply seasoned ground pork, or season it yourself with a bit of salt, pepper, and sage or other seasonings of choice.
  • Greens: Use whatever you have on hand: spinach, chard, or kale.
  • Onion: Red onion works well in this recipe, but any onion will do.
  • Bell pepper: We prefer sweet bell pepper for this recipe, but green bell pepper is another option.
  • Salt: My favorite type is finely ground unrefined sea salt from this brand.  You can even save 15% off your order with my affiliate coupon code KEEPITREAL. 
  • Pepper: Any ground black pepper will do.  Freshly cracked is a flavorful option!

Make this hashbrown breakfast pizza Paleo

If you follow a Paleo or dairy-free diet, simply omit the cheese. 

You could experiment with mixing a bit of dairy-free pesto into the hashbrown crust, or consider mixing in some nutritional yeast, which lends a cheesy flavor without the dairy.

How to serve leftover hashbrown breakfast pizza

Yes, this breakfast pizza works well on repeat.  If you know your family won’t finish it all the first time around, I do recommend underbaking the eggs a bit in order to avoid over cooking them during the reheating process.

To reheat, simply preheat your oven to 300 degrees F and bake, covered, for about 30 minutes.  The eggs will be significantly more well done, but we have found this hashbrown breakfast pizza to be just as a delicious when served a second time.

Try these other egg breakfast recipes:

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Hashbrown Breakfast Pizza | Roots & Boots
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Hashbrown Breakfast Pizza

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  • Author: Kathleen | Roots & Boots


Fuel your day with this hearty, wholesome hashbrown breakfast pizza. Mix and match toppings to make your own variations!  For a Paleo version, omit cheese and experiment adding flavor with dairy-free pesto or nutritional yeast.



Crust ingredients:

  • 23 cups shredded potato
  • 2 eggs
  • 1/2 cup shredded cheddar cheese


  • 10 eggs
  • 1 cup shredded cheddar cheese
  • 1 pound ground pork
  • 1 cup greens
  • 1/2 cup red onion, diced
  • 1 bell pepper, diced
  • salt, to taste
  • ground black pepper, to taste


  1. Preheat oven to 425 degrees Fahrenheit.  Line a 9×13 baking pan with parchment paper.
  2. In a large bowl, combine crust ingredients (shredded potatoes, 2 eggs, and 1/2 cup shredded cheese). Mix well, using your fingers or a fork.
  3. Pour crust mixture into the lined pan and spread into an even layer.
  4. Bake crust 20 minutes or until golden and crispy.
  5. While the crust is baking, prepare the toppings: brown the sausage.  When the sausage is almost finished cooking, add peppers and onions.  Stir and cook until softened.  Stir in greens and cover until wilted.
  6. Remove crust from oven and top with sausage mixture and cheese.
  7. Use the back of a spoon to make pockets and crack one egg into each pocket.
  8. Season to taste with salt and pepper.
  9. Return to the oven and bake for 12-15 minutes or until eggs are cooked to your liking.

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Kathleen | Roots & Boots

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

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