Hashbrown Breakfast Pizza

Ingredients:

• 2 potatoes, peeled and grated

• 12 pepperoni slices

• 4 eggs

• 1/4 cup of grated American cheese

• 1/2 teaspoon of seasoning salt

• 1/2 teaspoon of freshly ground black pepper

• 1/2 teaspoon of smoked paprika

• 1/2 teaspoon of onion powder

• 2 tablespoons of canola oil for the skillet

Instructions:

Peel and rinse 2 large potatoes (I used Russet potatoes). Then grate them. Place the grated potatoes in a bowl of cold ice water for ten minutes to soak.

Add 2 tablespoons of canola oil for the skillet and allow it to get hot over medium-high heat.

Drain the water off the potatoes. Then pat them dry with a clean paper towel. Sprinkle 1/2 teaspoon of seasoning salt, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of onion powder over the grated potatoes. Flip the potato pieces with your hands so that the spices are mixed well.

Then transfer the seasoned potatoes to the skillet. Allow the bottom of the hashbrown to brown evenly for about 8 to 10 minutes. Then using a large flat spatula, flip the hashbrown over. (The edges should look golden when it's time to flip it over.)

Now, add the raw eggs on top of the hashbrown. Place a lid on top of the skillet to allow the eggs to fully cook for about 6 to 8 minutes. Then add the pepperoni and cheese in layers over the eggs. Place the lid on the skillet and finish cooking. The cheese should be completely melted when it's done.

Slide the hash brown pizza out of the skillet and onto a plate. Then slice it with a pizza cutter. Serve and enjoy!