Flourless Potato Crust Breakfast Pizza Recipe

1. Preheat the oven to 500 degrees F.

Crust:

1. Microwave the hash browns on high power for 5 to 6 minutes, until the shredded potato pieces can be separated with fingers but they still hold their shape.

2. Transfer the shredded potatoes to a clean dish towel set over a medium bowl. Wring the towel to squeeze any excess liquid from the potatoes.

3. Add the drained potatoes to a large bowl with the eggs, garlic powder, onion powder, salt, and oregano, then stir until everything is well incorporated. The mixture should look like mashed potatoes, with a few shredded potato pieces remaining.

4. Line a 12-inch round pizza pan with parchment paper.

5. Transfer the potato mixture to the pan and shape it into a crust, pressing down to an even thickness with a lip around the outer edge. Brush the entire crust with olive oil.

6. Bake for 22 to 25 minutes, until the crust is beginning to brown and is firm to the touch. Remove from the oven.

7. Reduce the oven temperature to 325 degrees F.

Toppings:

1. Scatter the Monterey Jack cheese evenly over the crust. Top with the breakfast sausage.

2. Carefully add the eggs, spacing evenly around the pizza. Season the eggs with salt and pepper.

3. Bake the pizza for 10 to 12 minutes, until the egg whites are set and the yolks are still a bit runny.

4. Top with the scallions and hot sauce, slice into wedges, then serve and enjoy!