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"Shamrock Foods Company is a broadline distributor of foods and food
service products, serving the Rocky Mountain and Southwest regions with
distribution centers for food service in Phoenix, Denver, and Albuquerque."
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| Home > Recipes > Deep Dish Breakfast Pizza with Crisp Hash Brown Crust |
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 Printer
Friendly
Version |
| Cooking Method |
| Grill |
| Cuisine |
| Italian |
| Menu Type |
| Breakfast |
| Menu Course |
| Main Dish/Entree |
| Season/Event |
All Seasons
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| Smart Solutions Issue |
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| Yield: Portions: 12; Serving Size: 9 oz. |
| Ingredients: |
24 oz Northern Star or Farm Fresh Hash Brown Potatoes
36 oz M.G.Waldbaum's Easy Eggs or Papetti's Table Ready Liquid Eggs
2 oz Heavy Whipping Cream 36%*
2 oz Parmesan or Romano Cheese, shredded
8 oz Pepperoni, small dice
12 oz Italian Sausage, cooked and crumbled
12 oz Mozzarella Cheese, shredded
12 oz Marinara Sauce, prepared
To taste, Salt and Pepper
1 tbsp Italian Seasoning Blend
7 oz Melted Butter or Alternative (divided)
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| Preparation: |
| * Heavy Whipping Cream 36% can be replaced with Half & Half for a lower fat alternative. 1. In a mixing bowl, combine the eggs, cream and parmesan cheese. Season to taste with salt and pepper and reserve. 2. In a preheated 14" saute pan, pour in 4 ounces of melted butter and arrange the hash browns in a thin even layer. Season to taste with salt and pepper. Cook until crisp, turn over and brown the other side. Remove and place on an oven-proof serving platter. 3. Top the potatoes with the prepared marinara sauce and reserve. 4. On a preheated grill, pour the remaining butter, add the pepperoni and sausage. Cook until heated thoroughly. Add the egg mixture and cook until almost set, but loose. 5. Top the potato crust with the eggs and top with the mozzarella cheese and Italian seasoning. 6. Place under a salamander or broiler until the cheese melts. 7. Cut into 12 pieces and serve. Options Any number of ingredients can be added to the eggs or can be used for garnish, including: roasted peppers, olives, onions, mushrooms, salami, etc. |
| Recipe Supplied By: Michael Foods |
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