Breakfast Potato Pizza | GRF
This was created for hangovers but my lack of self control means I make it too often. Because it’s just too good. Is it an appropriate snack food? Probably not. Do I make it for a snack? Yes. I’m ok with that. Depending on how big of a skillet you have, you can make it into a large pizza and feed a few people. Or use a smaller skillet for those”me, myself, and I” days. This recipe can be used as a guide to take you on whatever pizza journey you are feeling (i.e. changing the toppings). However – using a mandolin for slicing the potatoes is probably the most critical part in achieving a crispy, light, deelish pizza.
What I use (feeds 2 using a medium sized skillet)
- 2 medium sized red skinned potatoes (you could use any potato, but I find potatoes of the waxy variety give a better result than starchy)
- 1/2 cup aged cheddar cheese, grated
- 2 slices of spicy salami, sliced up into thin strips (I like spicy Soppressata, but you can use any salami or cured meat)
- 1 small shallot, thinly sliced
- 2 eggs
- Micro arugula (optional)
- 1 tbsp olive oil (plus more for oiling pan)
- Salt + pepper
What I do
- Preheat oven to 425 degrees F. Place heavy cast iron skillet in the oven to preheat.
- Using a mandolin slice potatoes paper thin. You want to be able to almost see through them. Toss with a drizzle of olive oil, salt and pepper.
- Remove skilled from oven and coat with oil. Be careful at this point because the pan will be very hot so stay aware of that while working through the next steps.
- Layer potatoes evenly around skillet. Top with cheddar, shallots and the salami. Bake for about 10 minutes until potatoes are soft and crisping up.
- Remove from oven and crack your eggs on top. Season eggs with salt and pepper. Place back in oven to finish cooking the eggs – about 5 minutes. You want the whites to be set but the yolks to be runny #yolkporn
- Top with some micro arugula for color and slice that baby up.
Hope you like this one as much as I do!! xoxox Dee