You know those small things you discover upon moving out for the first time? Those things that feel weirdly adult and grown-up, even though they’re actually quite “immature”? I’m talking chocolate bars for breakfast, naps at all hours of the day, and as much TV as you want.
One of the things I discovered when I first moved out of my parent’s house was that eating ALL OF MY MEALS in bed was a fantastic idea. Seriously, fantastic. I felt like such an adult when I hacked breakfast, lunch, and dinner to serve them in bowls while drinking a glass of wine and watching Netflix. I felt like such an adult when I lounged around and left the dishes until the next day. I did not feel like such an adult when I spilled an entire styrofoam container of sushi, bottom side up, on my freshly cleaned carpet. I guess parents have rules for a reason.
Fortunately, I was stocked well with carpet cleaner (after a turmeric spilling incident when I first moved into this carpeted place) and the stain was gone in no time. But I decided it wasn’t yet time to Learn A Lesson and continued eating the sushi in bed.
Well, today I have a very adult recipe for you. Pizza hash browns! Don’t you think all hash browns should be jazzed up in fun delicious ways? Ashley just did a yummy, healthier recipe and I’m still drooling over this skillet. But if you like pizza, if you like breakfast, and if you like turning your childhood favorites into gourmet dishes, these pizza hash browns are for you.
A little frying of the pepperoni sticks makes them plump and juicy, and a healthy drizzle of pizza sauce and oodles of cheddar cheese will make it difficult for you to go back to a plain ‘ol hash! I recommend baking the potatoes the night before, so in the morning all you have to do is fry everything up in a jiffy. Enjoy
Pizza Hash Browns
Author: Palette Dining
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: serves 4
A perfect side to any brunch, pizza hash browns will please all with the fun flavors of pizza sauce, pepperoni, and cheddar.
- 3 russet potatoes
- 3 Tablespoons extra virgin olive oil
- 1 (5.5 oz) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 6 oz (175 g) pepperoni sticks
- 1/2 cup grated cheddar cheese
- Preheat the oven to 450 F. Line a baking sheet with foil and spray with cooking spray. Chop the potatoes into bite-sized pieces, and spread evenly on the baking sheet. Drizzle with 1 TB olive oil and bake for 45 minutes or until crispy, stirring occasionally.
- Make the tomato sauce. Add the tomato paste, oregano, basil, salt, and 2 TB of olive oil to a small bowl and stir to combine. You can water down the sauce slightly if you want to drizzle it over the hash, but it’s not necessary.
- Chop the pepperoni sticks into bite-sized pieces. Heat a cast-iron pan (or non-stick frying pan) over medium-high heat and add some cooking oil to coat the pan (any type works). Add the pepperoni sticks to the pan and fry for 2-3 minutes. Add the cooked potatoes and stir together, letting the flavors combine. Serve the hash topped with the cheddar cheese and tomato sauce.