Grammy's Kitchen · Hash Browns · Hash Brown Crust Breakfast Pizza
One of 34 hash browns recipes we measured
from iowagirleats.com
It ranks #1 of 34 for browning depth among the hash browns recipes we compared. 6 cooks on iowagirleats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| egg | 132% | 0% |
| salt | 0% | 1% |
| aromatics | 132% | 0% |
| fat | 36% | 7% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 Tablespoons extra virgin olive oil (divided) |
| 284 g | 10 oz frozen shredded hash browns (thawed, Ore-Ida recommended) |
| heaping 1/4 teaspoon garlic powder | |
| salt and pepper | |
| 150 g | 3 large eggs |
| 12 g | 2 Tablespoons chopped fresh chives |
| 113 g | 4 oz shredded mozzarella cheese |
| 1 vine-ripened tomato (seeded and chopped) | |
| 6 slices prosciutto | |
| 150 g | 1 green onion (chopped OR more chopped fresh chives) |
Method: 3 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this for some friends for brunch this morning. Added egg whites (in addition to the eggs) and sausage to up the protein content. Served with scallions, sour cream, tomatoes and avocado on the side. So good! Thank you!!” — a cook, 5.0★
“This recipe is fantastic. I made it for breakfast last weekend and have enough leftovers to make another one soon. It's obviously best fresh but not too bad leftover either. Thanks Kristin!” — a cook, 5.0★