Crispy Hash Brown Crust Pizza
Try this Crispy Hash Brown Crust Pizza recipe, or contribute your own.
Try this Crispy Hash Brown Crust Pizza recipe, or contribute your own.
- salt and pepper
- 3 large eggs
- 3 tablespoons extra virgin olive oil divided
- 10 oz frozen shredded hash browns thawed (i use ore-ida)
- heaping 1/4 teaspoon garlic powder
- 2 tablespoons chopped fresh chives or 1 tablespoon lightly dried
- 4 oz shredded mozzarella cheese
- 1 vine-ripened tomato seeded and chopped
- 6 slices prosciutto
- 1 green onion chopped or more chopped fresh chives
- Carbohydrate 13.17913977503 g
- Cholesterol 223.595796522667 mg
- Fat 14.8750926264633 g
- Fiber 0.897734886901578 g
- Protein 11.8342217342567 g
- Saturated Fat 4.68168130100767 g
- Serving Size 1 1 Serving (119g)
- Sodium 415.262495090444 mg
- Sugar 12.2814048881284 g
- Trans Fat 1.224456392401 g
- Calories 231 calories
Step-by-step
- Preheat oven to 425 degrees. Drizzle 1 Tablespoon oil into the bottom of a 10-11 cast iron/oven-safe skillet then brush to evenly coat. Set aside.
- Firmly press thawed hash browns between two kitchen towels to remove excess moisture then transfer to a bowl with remaining 2 Tablespoons oil, garlic powder, salt (lots!) and pepper then mix with a fork to combine. Pour into prepared skillet then press the hash browns into an even layer in the bottom with your hands. Bake for 22-24 minutes or until crust is light golden brown, rotating the skillet 180 degrees halfway through.
- Meanwhile, whisk together eggs, chives, salt (lots!) and pepper in a small bowl then drizzle evenly over the top of the hash brown crust and bake for 1 minute (eggs will not be totally set). Top with mozzarella cheese and chopped tomatoes then continue baking until cheese is melted and bubbly, 7 minutes. Let the pizza rest for 5 minutes then transfer to a cutting board, slice, and serve with prosciutto and chopped green onions or chives.
Defeating the Soggy Potato Base
Thawed potatoes retain internal moisture that invariably sabotages crispiness unless extracted aggressively. Pressing the shreds between absorbent kitchen towels is mandatory before they touch oil. Uneven pressing results in pockets of steam that prevent the starch from browning properly at 425 degrees Fahrenheit.
Reading Visual Cues for Doneness
Thermometers are useless here, so rely entirely on color and structural rigidity. Bake the potato layer for 22 minutes, rotating the cast-iron skillet at the 11-minute mark to ensure even heat distribution. Look for a deep golden edge and a firm center before adding the egg binder layer.
Equipment and Adjustments
Cast iron is the preferred vessel because its thermal mass delivers a superior crust. If a heavy skillet is unavailable, a preheated carbon steel pan functions similarly, though baking times may require a two-minute extension. Ensure the shredded mozzarella is low-moisture to avoid pooling liquids on top of the eggs.
