Sausage and onion top fried eggs in this pizza-inspired breakfast dish, all resting on crisped shredded potatoes. (Terrence Antonio James/Chicago Tribune/TNS)
Can you have pizza for breakfast? Of course you can. Pull seven random ingredients from the fridge – potatoes, Sriracha, mayo, onion, sausage, cheese and eggs – and arrange them into pizza. Bake to perfection.
BREAKFAST PIZZA
Prep: 10 minutes
Cook: 15 minutes
Makes: One 7-inch pizza, serves 2 to 4
1 large (about 8-ounce) russet potato, boiled or baked, and chilled
1 teaspoon melted butter
Kosher salt and freshly ground black pepper
1 tablespoon Sriracha
1 tablespoon mayonnaise
Canola or peanut oil
½ cup diced onion
4 ounces bulk breakfast pork sausage
½ cup (total) shredded cheddar and Monterey jack
4 eggs
Toss:Using the largest holes of a box grater, shred potato. Toss shreds with melted butter and ¼ teaspoon salt.
Whisk:In a small bowl, whisk together Sriracha and mayo.
Brown:Heat 1 tablespoon oil in an 8-inch nonstick skillet set over medium-high heat. Slide in onion, crumble in sausage, season with salt and pepper. Cook, stirring, until sausage is browned and cooked through, 5 to 6 minutes. Scoop sausage and onions into a bowl; cover loosely with foil to keep warm, leaving any fat in the pan.
Crisp:Pour 1 tablespoon oil into the skillet. Slide in potatoes, pressing gently to cover the bottom of the pan. Cook, shaking pan now and then, until crisp, about 3 minutes. Flip. Scatter on cheese, leaving a ½-inch bare perimeter. Cover skillet and cook until bottom is crisp and cheese has melted, 2 to 3 minutes. Slide cheesy disk onto a cutting board. Spread with Sriracha mix. Cover loosely with foil.
Fry: Pour 1 tablespoon oil into skillet. Crack in eggs. Fry to your liking, about 3 minutes, covered, for whites that are set and yolks that aren’t.
Sign into rep-am.com and the E-Edition with one click accessBuild:Invert fried eggs, crisp-side up, onto pizza. Scatter on sausage mix. Slice into 4 wedges, one yolk per slice. Dig in.
