Breakfast Potato Pizza | GRF
Potato, cheese, salami and egg. It’s like when all your best friends hang out together. Truly a special combo. 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
- Herbs to garnish (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 be 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 because #yolkporn. Or if you must, cook to your desired doneness.
- Top with some fresh herbs, I had micro arugula on hand but parsley, chives or basil would all be lovely. Voila! Slice that baby up and enjoy.
Hope you like this one as much as I do!