Description
This Hash Brown Breakfast Pizza with Asparagus is a quick and satisfying twist on breakfast that combines crispy hash browns and fresh toppings.
Ingredients
Scale
- 1 lb Russet potatoes (Grated)
- 1 tsp Kosher salt
- 2 tbsp Vegetable oil (For cooking)
- 1 cup Shredded cheese (Roth grand cru, fontina, or gruyere)
- 1 cup Shaved asparagus
- 1 tbsp Extra virgin olive oil (For asparagus)
- 5 leaves Basil leaves (Fresh, torn)
- 1 pinch Freshly ground pepper
- 1 large Egg (For topping)
Instructions
- Using a clean kitchen towel, squeeze out as much moisture as possible from the grated potatoes. Toss the grated potatoes with salt and microwave for 2 minutes to soften them.
- Set your oven to 425°F.
- In a large nonstick skillet over medium heat, combine 2 tablespoons of vegetable oil. Add half of the grated potatoes, spreading into an even 8-inch round layer. Top with ¼ cup of shredded cheese and press the remaining grated potatoes on top evenly.
- Turn off the heat and cover the pan with a baking sheet. Carefully invert the skillet so the crisped hash brown rests on the baking sheet, brown side up.
- Add 1 tablespoon of vegetable oil back to the skillet and slide the hash brown back in, cooked side up, cooking until golden brown about 3-4 minutes.
- Transfer the hash brown to a parchment-lined baking sheet, sprinkle with remaining cheese and toss the shaved asparagus with olive oil, arranging over the cheese.
- Bake the pizza on the middle rack for 1 minute.
- Crack the egg into a small bowl and pour into the nest of asparagus on the pizza. Bake until egg whites are set but yolk is still runny, around 6-7 minutes.
- Once done, sprinkle with pepper and add fresh basil leaves on top.
Notes
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 186 mg