Hash Brown Breakfast Pizza

Sergi and I love relaxing mornings with a big breakfast on the weekends. It’s practically our favorite meal of the week. When we eat a nice, hearty breakfast, we can skip lunch since it fills us up so much. This gives us more time to fully enjoy our weekend and do fun things as a family, or be responsible and cross off some things off our to-do lists.

I combined all of our favorite breakfast foods into one very scrumptious pizza – hash browns, eggs, bacon, avocado and tomatoes. It’s just the right balance of heartiness and the vegetables cut through the richness with their fresh flavor, crunch and creaminess. All of these ingredients are usually my pantry staples, especially when tomatoes and avocados are in season, so I can whip this pizza up any time, even for an easy weeknight dinner. 

Ingredients:

4 medium potatoes (I used yukon gold potatoes)

1 – 1 1/2 Tablespoons oil, divided

1/4 teaspoon salt and ground black pepper, each

2 bacon strips

4 eggs

1 medium tomato, chopped

1/2 – 1 avocado, sliced

green onions, to garnish

Instructions:

Preheat the oven to 400 degrees Fahrenheit with a large rimmed baking sheet inside the oven so that it gets really hot too.

Grate the potatoes on a box grater. Season the potatoes with 1/4 teaspoon of salt, ground black pepper and 1/2 Tablespoon of oil. Mix to combine.

Place a double layer of parchment paper on top of the same sized sheet of aluminum foil. Make them to be the same size as the baking sheet that you are preheating. Brush a generous amount of oil, 1/2 – 1 Tablespoon, in the center of the parchment paper, in a circle, approximately 11 inches.

Place the potatoes on top of the oil and shape into a circle. Transfer the aluminum foil/parchment paper with the potatoes to the hot baking sheet and bake in the preheated oven for about 12 minutes.

Cut the bacon into small pieces and put the bacon pieces over the potatoes. Bake for another 10 minutes, baking the pizza under the broiler setting for the last 2-3 minutes, just to crisp up the bacon a bit. Lower the temperature to the original 400 degrees Fahrenheit.

Make 4 slight indentations in the potatoes with the back of a spoon. Crack the 4 eggs into the indentations.

Return to the oven and bake for another 8-10 minutes, depending on how you like your eggs cooked. 8 minutes in my oven was perfect for eggs where the whites were cooked all the way through but the yolks were still runny.

Take the pizza out of the oven. Sprinkle the chopped tomatoes, sliced avocado and sliced green onions on top. Serve immediately.