Cast Iron Hash Brown Breakfast Pizza

1 Reviews

SERVINGS

8

PREP TIME

25 min

TOTAL TIME

45 min

GLUTEN FREE

YES

This gluten-free breakfast pizza features a crispy hash brown crust that’s topped with eggs, cheddar cheese, sour cream and lots of crumbled bacon.  

This recipe is made with Jones Dry Aged Bacon.

8 oz CW Bacon
ingredients

For the Hash Brown Crust:


2 tablespoons olive oil
5 cups frozen hash browns, thawed
1 large egg
2 tablespoons melted butter
Kosher salt & freshly ground black pepper, to taste

For the Pizza:


6 large eggs
1/4 cup of milk
1 1/2 cups sharp cheddar cheese, shredded & divided
1 tablespoon butter
10 slices Jones Dairy Farm Dry Aged Bacon, cooked and crumbled
1/2 cup scallions, chopped
1/2 cup sour cream
DIRECTIONS
Preheat oven to 425˚F.

For the Hash Brown Crust:
Heat olive oil in 12-inch cast iron skillet over medium high heat.

In large bowl, combine hash browns, egg, melted butter, salt and pepper. Turn potatoes into skillet and press into even layer.

Cook for about 8 minutes, or until bottom browns. Flip and press into even layer and cook for another 5 minutes.

For the Pizza: 
Prepare scrambled eggs by combining eggs, milk and 1 cup cheese in large bowl. 

Heat butter in medium skillet over medium heat. Add eggs and cook until just set. Remove skillet with crust from stove top and top with scrambled eggs, crumbled bacon and remaining cheddar.

Bake in preheated oven until cheese is melted, about 10 - 15 minutes. Remove from oven, add scallions and a drizzle of sour cream. Serve warm.
 

Ingredients

For the Hash Brown Crust:


2 tablespoons olive oil
5 cups frozen hash browns, thawed
1 large egg
2 tablespoons melted butter
Kosher salt & freshly ground black pepper, to taste

For the Pizza:


6 large eggs
1/4 cup of milk
1 1/2 cups sharp cheddar cheese, shredded & divided
1 tablespoon butter
10 slices Jones Dairy Farm Dry Aged Bacon, cooked and crumbled
1/2 cup scallions, chopped
1/2 cup sour cream

Directions

Preheat oven to 425˚F.

For the Hash Brown Crust:
Heat olive oil in 12-inch cast iron skillet over medium high heat.

In large bowl, combine hash browns, egg, melted butter, salt and pepper. Turn potatoes into skillet and press into even layer.

Cook for about 8 minutes, or until bottom browns. Flip and press into even layer and cook for another 5 minutes.

For the Pizza: 
Prepare scrambled eggs by combining eggs, milk and 1 cup cheese in large bowl. 

Heat butter in medium skillet over medium heat. Add eggs and cook until just set. Remove skillet with crust from stove top and top with scrambled eggs, crumbled bacon and remaining cheddar.

Bake in preheated oven until cheese is melted, about 10 - 15 minutes. Remove from oven, add scallions and a drizzle of sour cream. Serve warm.