 | | Directions | | 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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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Serving Size: 1 slice
|  | | Ingredients | | - | | 1 large egg |
| - | | 1/2 cup pepperoni - 2 inch slices, chopped and divided - more if desired |
| - | | 1 cup cheese - Swiss or parmesan, divided - more if desired |
| - | | 1 tablespoon green onion, minced |
| - | | 1 teaspoon herb, parsley or rosemary or herb of choice |
| - | | 1/2 teaspoon ground black pepper |
| - | | 1/2 teaspoon salt |
| - | | 4 cups frozen hash brown potatoes |
| - | | 2 tablespoons extra-virgin olive oil |
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