• 2 bags Simply Potatoes® Shredded Hash Browns
  • 1/2 cup butter, melted
  • 1 tablespoon + 1/2 teaspoon kosher salt
  • 1/2 teaspoons + 1/8 teaspoon ground black pepper
  • 1 cup Cheddar cheese
  • 1 cup Marble Jack Cheese
  • 6 ounces breakfast sausage, raw
  • 3 tablespoons oil
  • 8 eggs, lightly beaten





  • Preheat oven to 425°F.
  • In a mixing bowl, combine the hash brown potatoes, melted butter, 1 tablespoon salt, and 1/4 teaspoon pepper. Toss to combine. Transfer to an 11-inch by 17-inch cookie sheet and bake for 30 minutes until crispy. Reserve.
  • Sprinkle the hash brown crust evenly with shredded Cheddar and Jack cheese. Top with 1/2 ounce pieces of breakfast sausage. Bake for 15 minutes or until the sausage reaches an internal temperature of 165°F.
  • Meanwhile, heat a large non-stick over medium-high heat. Season the eggs with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Add the oil to the pan and scramble the eggs until fully cooked. Layer scrambled eggs over pizza and serve immediately after cutting into squares.