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Hashbrown Breakfast Pizza | Roots & Boots

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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