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Chop pepperoni slices into coarsely cut pieces of a desired size.
Crack egg into mixing bowl and beat until smooth.
Add 1/2 cup of cheese, 1/4 cup of pepperoni, green onions, herbs of choice (parsley, rosemary
or similar), ground pepper and salt. Add frozen potatoes and mix all ingredients together.
On stovetop, add 1 tablespoon of oil to a 10 inch non-stick skillet, warming oil on medium
heat setting.
Add frozen potato mixture to a non-stick skillet, using a spatula to level the potatoes evenly
across the pan. Since the potato mixture does not firm up after cooking only one side, the non-stick
skillet will assist with the ease of turning the pizza over when the first side is finished cooking.
Cover pan and cook for 6 to 8 minutes or until golden brown on bottom surface of potatoes. Remove
cover and cook for an additional 5 to 6 minutes.
Remove skillet from stovetop. Using protective mitts or hotpads, place a flat baking sheet
over the skillet. Hold baking sheet against skillet and turn skillet over so pizza drops out of
skillet onto baking sheet.
Remove bits of potato from skillet and place it back onto burner, adding remaining 1 tablespoon
of oil.
Slide potato pizza off baking sheet and into skillet, allowing uncooked surface to begin
cooking.
Sprinkle remaining 1/2 cup of cheese over top of potato pizza. Disperse remaining 1/4 cup of
pepperoni over cheese.
Cook second side in uncovered skillet for 5 to 6 minutes, until golden brown. When finished
cooking, tilt skillet and allow potato pizza to slide out of skillet onto serving plate. Cut into
4 pie-shaped pieces and serve warm.
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