Archive for February 1st, 2012 | Daily archive page

posted by on Food & Cooking

I have always loved the way my family makes breakfast pizza. Part of the reason is probably because I am obsessed with hash browns. They are so crispy, golden, salty, and perfect for anytime of the day. This takes hash browns to a new level. A crispy and golden hash brown, mushrooms, onions, and an egg. Perfect for breakfast, lunch, dinner or midnight snack!

Portobello mushrooms truly are wonderful. They are also really nice to use instead of meat in some recipes. I usually add bacon to my breakfast pizza so in this case the mushrooms replaced that.

Golden potatoes with mushrooms and onions, perfect.

No, this is perfect. The egg ties it all together. It also adds a wonderful sauce when you break the yolk.

This is gluten-free, dairy-free, soy-free, corn-free, sugar-free, and even vegetarian!

Mushroom And Egg Breakfast Pizza
Serves: 1
A breakfast pizza with a hash brown crust, an egg, and mushrooms. You don’t even miss the bacon!
Ingredients
  • 1 medium russet potato
  • 1fl oz finally diced onion
  • 3 portobello mushroom slices, diced (about 1/4 a portobello mushroom)
  • 1 large egg
  • salt and pepper
  • oil
Instructions
  1. Saute mushrooms and onion over medium-high heat in a small skillet for about five minutes. Remove from pan and add enough oil to lightly cover the bottom of the pan. Add the potato and spread out to cover the pan, slightly press it down with the spatula. Check the bottom of the hash brown by lightly lifting the edge up with the spatula, once it is golden flip it. Spread the mushrooms and onions on top of the hash brown and place the egg in the middle. Slightly break up some of the hash brown that is under the egg white to help the egg cook. Once the bottom is golden place the pan under the oven broiler until the egg is completely cooked. Sprinkle with salt and pepper, serve immediately.