Breakfast pizza never tasted so good – treat yourself! By: Sarah Menanix, Snixy Kitchen
- 1 pound russet potatoes, peeled and coarsely grated
- 1⁄2 teaspoon kosher salt
- 3 tablespoons vegetable oil
- 1/2 cup shredded Roth® Original Grand Cru® Cheese, divided
- 1/4 cup shaved asparagus (3-4 spears)
- 1/4 teaspoon olive oil
- 3-5 large basil leaves, torn, plus more for garnish, if desired
- Pinch freshly ground pepper
- 1 egg
- Using a clean kitchen towel or a cheesecloth, squeeze all the moisture out of the grated potatoes as firmly as possible. Spread the grated potatoes in a kitchen towel and roll it up to dry them as much as possible (the key to getting them crispy). Toss the grated potatoes with salt and lay them on a plate lined with two paper towels. Microwave the potatoes for 2 minutes – this will par-cook the potatoes so that the hash brown will be cooked in the center as soon as it gets golden brown and crispy.
- Heat oven to 425°F. Heat 2 tablespoons vegetable oil in a large nonstick skillet or cast-iron skillet over medium heat. When hot, add half of the grated potatoes, using a spatula to spread them out into an even 8-inch round layer. Sprinkle ¼ cup of shredded Grand Cru Cheese over the center of the potatoes, leaving about 1-inch border all around without cheese. Add remaining grated potatoes in an even layer, using a spatula to press the hash brown flat. Cook, undisturbed, until lightly golden brown and crisp, about 3-4 minutes (it will brown and crisp up more as it bakes with the toppings).
- Turn off the heat on stovetop and place a baking sheet over the top of the skillet. Use oven mitts to invert the skillet so the hash brown is brown side up on the baking sheet.
- Return the skillet to medium heat and add 1 tablespoon of vegetable oil. Gently slide the hash brown into the skillet, brown side up. Cook until lightly golden brown and crisp, 3-4 minutes. Remove the skillet from heat and use a large spatula to transfer the hash browns to a parchment-lined baking sheet. Sprinkle with remaining cheese, adding more as desired.
- Toss the asparagus ribbons in ¼ teaspoon olive oil just to moisten and arrange the asparagus ribbons and torn basil over the top, leaving a little nest space for the egg. Sprinkle with a few cracks of freshly ground pepper.
- Place the pizza on the middle oven rack and bake for 1 minute until the cheese begins to melt.
- Crack the egg into a small bowl. Slide the oven rack out and carefully pour the egg into the nest on the pizza, then gently slide the oven rack back into the oven and bake just until the egg whites set but the yolk is still runny, 6-7 minutes longer. If you notice your hash brown is getting too crispy before your egg is set, you can cover the edge with a little bit of foil to keep them from getting too dark.
- Sprinkle with more pepper, garnish with basil as desired. Serve warm.