Description

This breakfast pizza features a golden, crispy hash brown crust, providing a delightful textural contrast to the soft, perfectly cooked eggs. It’s generously topped with savory crumbled ground sausage, vibrant diced red and yellow bell peppers, and fresh green onions. A light dusting of paprika adds a subtle warmth and visual appeal, creating a satisfying and flavorful start to the day.

Ingredients

Scale

2 cups shredded potatoes, firmly squeezed dry (from about 2 medium potatoes)
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 pound ground turkey or beef sausage, crumbled
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
3–4 large eggs
2 tablespoons chopped green onions
1/4 teaspoon paprika, for garnish

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Instructions

Preheat your oven to 375°F (190°C).
In a medium bowl, combine the squeezed dry shredded potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix well.
Heat a 10-inch oven-safe skillet (preferably cast iron) over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once hot, press the seasoned shredded potatoes evenly into the bottom of the skillet to form a crust. Cook for 8-10 minutes, or until the bottom is golden brown and crispy.
While the hash brown crust is cooking, brown the ground turkey or beef sausage in a separate skillet over medium heat, breaking it up with a spoon. Cook until no longer pink, then drain any excess fat. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Carefully transfer the skillet with the hash brown crust to the preheated oven and bake for 10 minutes to further crisp the crust.
Remove the skillet from the oven. Create 3-4 small wells in the hash brown crust. Crack one egg into each well.
Evenly scatter the cooked ground sausage, diced red bell pepper, and diced yellow bell pepper over the hash brown crust and around the eggs.
Return the skillet to the oven and bake for another 10-15 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
Carefully remove the skillet from the oven. Garnish with chopped green onions and a sprinkle of paprika before serving.

Notes

Ensure potatoes are thoroughly squeezed dry to achieve the crispiest hash brown crust.

For a spicier kick, add a pinch of red pepper flakes with the bell peppers.

Adjust baking time for eggs to achieve your preferred yolk consistency, from runny to firm.

Prep Time: 20 minutes
Cook Time: 35 minutes

Nutrition

Calories: 480
Fat: 28g
Carbohydrates: 38g
Protein: 32g