Gluten Free Breakfast Pizza with Hash Brown Crust
Try this Gluten Free Breakfast Pizza with Hash Brown Crust recipe, or contribute your own.
Try this Gluten Free Breakfast Pizza with Hash Brown Crust recipe, or contribute your own.
- 3 eggs
- salt and pepper
- garlic powder
- 2 green onions chopped
- onion powder
- 3 tablespoons extra virgin olive oil divided
- 4 oz freshly shredded cheddar cheese
- 10 oz frozen shredded hash browns (about 3-1/4 cups ) thawed
- 1/3 cup chopped mushrooms
- 1/3 cup chopped asparagus stalks
- 4 slices bacon cooked then chopped
- Carbohydrate 10.4694483333333 g
- Cholesterol 7.35 mg
- Fat 11.3445683333333 g
- Fiber 0.491533317406972 g
- Protein 6.610855 g
- Saturated Fat 2.35092933333333 g
- Serving Size 1 1 Serving (413g)
- Sodium 232.834953125 mg
- Sugar 9.97791501592636 g
- Trans Fat 0.363663166666668 g
- Calories 167 calories
Step-by-step
- Preheat oven to 425 degrees. Drizzle 1 Tablespoon extra virgin olive oil into the bottom of a 10†cast iron or heavy bottomed, oven-safe skillet then tilt or brush the skillet to evenly coat the bottom in oil.
- Press thawed hash browns in a kitchen towel to remove as much excess moisture as possible then transfer to a large bowl and mix with remaining 2 Tablespoons extra virgin olive oil, garlic powder, and onion powder, to taste. Transfer to prepared skillet then firmly press into an even layer with your hands and bake until golden brown and crispy, 20-25 minutes, rotating pan 180 degrees halfway through.
- Meanwhile, whisk eggs in a large bowl with salt and pepper. When hash brown crust is golden brown, season the top with salt and pepper then pour eggs evenly over the top and bake for 1 minute. Top with chopped mushrooms, asparagus, bacon, and cheese then continue baking until cheese is golden brown and bubbly, 5-7 minutes. Let pizza sit for 5 minutes then use a spatula to help slide onto a cutting board. Slice, top with chopped green onions, and then serve.
Why does the center turn out soggy while the edges burn? Achieving structural integrity in a potato-based crust demands rigorous moisture control and thermal mass. Professional kitchens rely on specific physical manipulations to transform shredded starches into a rigid base capable of holding weight without collapsing.
- Press thawed shredded potatoes thoroughly inside a clean linen towel until no liquid drips out; residual water creates steam that prevents browning.
- Coat a ten-inch cast iron skillet with one tablespoon of extra virgin olive oil to conduct heat efficiently and promote a uniform golden crust.
- Bake the potato layer at 425 degrees for twenty to twenty-five minutes, rotating the heavy skillet halfway through to compensate for hot spots in standard ovens.
- Pour whisked eggs over the hot base for a brief one-minute bake, creating a thin protein binder that seals the porous potato layer before adding wet toppings.
- Judge cheese doneness visually by watching for bubbling fats and a light golden brown color rather than relying on strict timing windows.
Allow the finished bake to rest for five minutes so the internal starches set properly before slicing. Using a thin metal spatula underneath helps release the base cleanly from the seasoned iron surface.
