Mini Hash Brown Crust Pizzas Recipes

MINI HASH BROWN CRUST PIZZAS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Combine the hash browns, Cheddar and eggs in a large bowl. Sprinkle with 1/4 teaspoon each salt and pepper and stir to combine.
• Divide the mixture into 9 even mounds, about 1/4 cup each, and transfer to the prepared baking sheet. Pat into 3 1/2-inch rounds. Bake until golden, 25 to 30 minutes.
• Remove from the oven and top with the mozzarella, pepperoni and black olives. Bake until the cheese is melted and the pepperoni is curling, 5 to 10 minutes. Top with the basil.

BEEF HASH BROWN PIZZA

Steps:

• In a large bowl, combine the potatoes, soup, egg, salt and pepper. Spread mixture into a greased 15x10x1-in. baking pan. Bake at 400° for 20-25 minutes or until lightly browned., Meanwhile, in a large skillet over medium heat, cook the beef, onion and mushrooms until meat is no longer pink; drain. Stir in pizza sauce; keep warm. , Sprinkle 2 cups cheese over hot crust. Spread mixture over the top; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

HASH BROWN BREAKFAST PIZZA

Steps:

• For the crust: Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• In a bowl, mix together the hash browns, pepper jack, Cheddar, butter and eggs. Season with a good pinch of salt and pepper. Add the cayenne. Mix well.
• Spray the parchment with cooking spray and add the hash brown mix. Shape into a large rectangle. Bake until the edges are golden brown, about 25 minutes.
• For the toppings: Remove the hash brown crust from the oven. Top with the pepper jack, Cheddar, scallions and red and green bell peppers. Add the bacon, tearing it into pieces as you go. Return the pizza to the oven until the cheese is melted and the veggies are roasted, 12 to 14 minutes.
• Using a pizza cutter, cut the pizza into slices and serve with salsa, sour cream, cilantro and sliced scallions.

HASH BROWN PIZZA

Steps:

• Heat 2 tablespoons of the oil in a 10-inch heavy-bottomed pan or cast-iron skillet. Mix the potatoes with the eggs and flour. Place the potatoes in the pan and distribute evenly over the surface, pressing to form a loose patty. Without moving, cook until the underside is crisp, 4 to 5 minutes. Using a plate, flip and return the hash browns to the pan cooked-side up. Crisp for another 4 to 5 minutes, and then remove from the pan. Cut into quarters and top each quarter with 1/4 cup Pimento Cheese, 2 ounces breakfast sausage, 1 fried egg, and a scattering of scallions to serve.
• In a stand mixer fitted with the paddle attachment, add the cheese, mayonnaise, cayenne, garlic powder, onion powder, cream cheese, pimentos and jalapenos if using. Beat on medium speed until combined. Season with salt and pepper.