Potato Pizza with Pepperoni and Cheese Recipe

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Made from shredded potatoes, this potato cake pizza recipe is a non-traditional way to create a unique but delicious pizza from hashbrown potatoes.
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Servings:
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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
Directions
PREP
15 mins
COOK
15 mins
READY IN
30 mins
  • 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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