Name: Hash Brown Crust Breakfast Pizza
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 20 oz frozen shredded hash browns, thawed; 2 tbsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 cups shredded cheddar cheese, divided; 6 large eggs; 6 slices beef bacon or turkey bacon, cooked and crumbled; 2 green onions, sliced

Why You’ll Love This Recipe

This recipe stands out because it uses a golden, crispy hash brown crust instead of traditional pizza dough, making it both fun and comforting. It’s loaded with protein and veggies, easy to customize, and perfect when you want a special breakfast without a lot of fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

extra virgin olive oil
frozen shredded hash browns, thawed
garlic powder
salt and black pepper
eggs
fresh chives
shredded mozzarella cheese
vine‑ripened tomato, diced
slices of deli chicken or beef
green onion or extra chives

Directions

Preheat the oven to 425°F (220°C). Brush 1 tablespoon of olive oil into a 10–11‑inch oven‑safe skillet.
Press the thawed hash browns between kitchen towels to squeeze out excess moisture.
In a bowl, toss the hash browns with the remaining olive oil, garlic powder, salt, and pepper.
Spread the potato mixture evenly in the prepared skillet and press it down firmly.
Bake for about 22–24 minutes, until the crust turns lightly golden and crisp.
While the crust bakes, whisk the eggs with chives, salt, and pepper.
Pour the egg mixture over the hot crust and return to the oven for about 1 minute — the eggs will still be slightly runny.
Sprinkle the mozzarella and diced tomatoes over the top and bake about 7 more minutes until cheese melts.
Let it rest for a few minutes, then slice and garnish with deli meat and chopped green onions or extra chives.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat slices in the oven or an air fryer until warmed through to keep the crust crispy. Microwaving is quicker but might soften the crust.

FAQs

What can I use instead of deli meat?

You can use grilled chicken, turkey, or sautéed mushrooms for a vegetarian twist.

Can I make the crust ahead of time?

Yes — bake the potato crust in advance and store it in the fridge. Add the toppings and finish baking when you’re ready to serve.

How do I get the crust extra crispy?

Make sure to squeeze out as much moisture from the thawed hash browns as possible and bake longer if needed.

Can I use freshly grated potatoes instead of frozen?

Yes — just grate them, rinse under cold water, and squeeze out moisture before using.

Is this recipe gluten‑free?

Yes, this version is naturally gluten‑free as long as all ingredients you use are gluten‑free.

Can I add veggies?

Absolutely — bell peppers, spinach, onions, or mushrooms all make great additions.

Can I make it dairy‑free?

Yes — use a dairy‑free cheese alternative and skip the deli meat if it has any dairy-based seasonings.

What’s a good side dish?

Serve it with a simple green salad, fresh fruit, or yogurt for a balanced breakfast.

Can I freeze leftovers?

You can freeze slices in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.

How do I reheat to keep the crust from getting soggy?

Reheat in the oven or an air fryer to help the crust stay crisp.

Conclusion

Hash Brown Crust Breakfast Pizza transforms breakfast favorites into a fun pizza format that’s both filling and flexible. With its crispy hash brown base and endless topping possibilities, it’s sure to become a go‑to for brunch, weekend breakfasts, or even breakfast‑for‑dinner nights.