This breakfast pizza with a hash brown crust has become my weekend ritual. I first developed this version on a slow Sunday morning when I wanted something shareable that felt indulgent but used pantry-friendly ingredients. The idea of using shredded potatoes as the base came from my love of crispy skillet hash, and turning it into a pizza-like breakfast was an instant hit. The crust crisps at the edges and stays tender underneath, creating a perfect platform for melted cheddar, bright bell peppers, savory sausage or bacon, and gently baked eggs.

What makes this dish special is how it balances textures and flavors: crunchy browned potatoes, the salt and umami of shredded cheddar and cured meat or plant-based sausage, and the silk of just-set egg yolks. It’s also infinitely adaptable — you can make it vegetarian by swapping in plant-based sausage, or keep it classic with pork bacon. I often serve this when friends sleep over or for a lazy brunch; it looks impressive on the table but is genuinely simple to prepare. After a few iterations I settled on ingredient proportions and oven timing that reliably produce a crisp crust and perfectly baked eggs every time.

Ingredients

• Frozen shredded hash browns (4 cups): Thawed and squeezed dry. Look for plain potatoes without added salt or seasonings; brands like Ore-Ida work well. Drying removes excess moisture so the crust crisps instead of steaming.
• Unsalted butter (2 tablespoons): Melted and mixed into the potatoes to help bind and brown the crust. Clarified butter or neutral oil will also work if you prefer.
• Salt and ground black pepper (1/2 teaspoon each): Simple seasoning for the base; adjust to taste, keeping in mind toppings add salt too.
• Shredded cheddar cheese (1 cup): Sharp cheddar adds flavor and melts well. Use freshly shredded cheese for best melting and flavor; pre-shredded sometimes contains anti-caking agents that affect texture.
• Cooked and crumbled breakfast sausage or bacon (1/2 cup, optional): Use cooked pork bacon or breakfast sausage, or a plant-based crumble for a vegetarian option. Crisp cooked bacon lends smoky notes while sausage adds savory richness.
• Diced bell pepper (1/2 cup): Any color will do, but a mix of red and orange adds sweetness and bright color.
• Chopped green onions (1/4 cup): Scallions add freshness when folded into the toppings or sprinkled after baking.
• Large eggs (4): Cracked into wells over the toppings and baked until whites set and yolks reach desired doneness.
• Paprika (1/4 teaspoon) and additional salt and pepper: Lightly season the eggs for color and subtle warmth; smoked paprika can be used for extra depth.

Instructions

Preheat and prepare the pan: Set the oven to 425°F. Choose a 12-inch ovenproof skillet or pizza pan and lightly grease it with butter or oil so the hash brown mixture releases easily and the edges brown. Preheating ensures a crisp bottom crust from the moment the potatoes hit the hot pan. Make the hash brown base: In a large bowl, combine 4 cups thawed shredded hash browns, 2 tablespoons melted unsalted butter, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Use a spatula to fold until the potatoes are evenly moistened; squeeze with clean hands if needed to distribute the butter without compacting them too tightly. Form the crust: Press the mixture evenly into the prepared skillet, building a slightly raised rim about 1/4 to 1/2 inch thick for structure. Don’t compress it too firmly; a little looseness lets steam escape and encourages crisping. Bake the crust: Bake at 425°F for 20 to 25 minutes, until the surface is golden brown and edges feel firm. If your oven runs hot, start checking at 18 minutes. The visual cue is a deep golden color and a crisp, set texture when probed with a spatula. Add toppings and make wells: Remove the crust from the oven and evenly scatter 1 cup shredded cheddar, 1/2 cup cooked crumbled sausage or bacon if using, 1/2 cup diced bell pepper, and 1/4 cup chopped green onions. With the back of a spoon, make four shallow wells in the toppings large enough to hold an egg. Crack eggs and finish baking: Crack one large egg into each well, then season with 1/4 teaspoon paprika and salt and pepper to taste. Return the skillet to the oven and bake another 10 to 12 minutes, or until egg whites are set and yolks reach your preferred doneness. For jammy yolks aim for the lower end of the time range. Cool and serve: Let the pie rest for about 3 minutes before slicing into wedges. The brief rest helps set the cheese and makes slicing cleaner. Serve warm with an optional sprinkle of extra green onions.

Storage Tips

To store, let the pie cool completely, then wrap tightly in plastic wrap and transfer to an airtight container. Refrigerate for up to three days. For freezing, par-bake the hash brown base to golden but not fully crisp, cool, layer with parchment, and freeze flat. When ready to serve, thaw, add toppings and eggs, and bake until heated through and eggs are set. Reheat refrigerated slices in a 350°F oven for 8 to 10 minutes to bring back crispness rather than using the microwave, which will soften the crust.

Ingredient Substitutions

If you don’t have shredded hash browns, coarsely grate two large russet potatoes, rinse and squeeze dry, and use in the same 4-cup volume. Swap butter for olive oil to reduce dairy, though the flavor will shift. Use mozzarella instead of cheddar for a milder, stretchy melt. For vegetarian versions choose plant-based breakfast crumbles or smoked tempeh. To make it gluten-free, select certified gluten-free sausage and verify all processed ingredients.

Serving Suggestions

Serve slices with a simple green salad dressed in lemon vinaigrette for brightness, or alongside roasted cherry tomatoes for acidity. A smear of avocado or a dollop of salsa verde adds freshness and cuts richness. For brunch, place on a large board with small bowls of hot sauce, extra scallions, and pickled jalapeños so guests can customize their slices.

Cultural Background

Turning potatoes into a crust is a technique found in several regional cuisines, from rösti in Switzerland to potato galettes in France. This adaptation borrows the crisp skillet approach and reimagines it as a breakfast-forward shared pie, combining North American breakfast flavors — cheddar, sausage, eggs — with the texture-driven tradition of pan-fried potato dishes.

Seasonal Adaptations

In summer, roast sweet bell peppers and use fresh herbs like basil and parsley for brighter flavors. In autumn add roasted butternut squash cubes and sage for a cozy twist. For winter mornings, use smoked paprika and caramelized onions to introduce warming, savory notes that pair beautifully with the hearty potato base.

Meal Prep Tips

Prep by cooking and crumbling sausage, dicing peppers, and shredding cheese ahead of time. Par-bake the crust the night before, cover and refrigerate, then assemble and bake with eggs in the morning for stress-free entertaining. Store toppings separately to prevent sogginess and keep eggs fresh until baking.

This breakfast pie is all about sharing: it’s forgiving, adaptable, and reliably satisfying. Try making it for your next brunch and watch how quickly it becomes a requested repeat.