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Potato Crusted Breakfast Pizza

Potato Crusted Breakfast Pizza

Sunday morning breakfast at the Boyd’s…………Pizza????? Pizza you say……..not the kind that is cold and left over from the night before, but a hot from the oven breakfast pizza. Potato Crusted Breakfast Pizza!

It’s everything from breakfast formed into a pizza. Hash browns (crust), topped with eggs, bacon, and cheese. I have seen recipes for breakfast pizza before, but always on a bread type crust………….. I guess that is like toast? But I liked the idea of crispy hash browns, with a nice egg on top, and smokey bacon. The cheese is just an added bonus, after all who doesn’t like cheese. Tim put salsa on his, I’m that ketchup on eggs crazy person, so that was my choice, but we both tasted pre-condiment and it was great. So, whatever your condiment choice, Potato Crusted Breakfast Pizza is a nice change of pace for your Sunday breakfast.

Potato Crusted Breakfast Pizza

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Author: Marty Boyd
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Bake
Cuisine: American

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Description

Breakfast Pizza……..

Ingredients

Scale

Crust:
1–20oz package Simply Potatoes, shredded hash brown style
1 egg
1/2 cup 6 Cheese Italian shredded cheese
1 teaspoon Italian seasoning
Topping:
1 1/2 cups 6 Cheese Italian shredded cheese
6 slices applewood smoked bacon diced and cooked
4 eggs
1/2 teaspoon Italian seasoning

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Instructions

Preheat oven to 450*
In a large bowl mix the hash browns, 1 egg, 1/2 cup cheese and 1 teaspoon Italian seasoning until well blended.
On a pizza stone or cookie sheet sprayed with non-stick spray shape the potato mixture into a circle making a lip around the outside edge to form your crust.
Bake crust in preheated oven for 20 minutes.
Remove crust and top with 1 1/2 cups Italian cheese, the 4 eggs, cooked bacon and sprinkle with Italian seasoning . Return to the oven for an additional 15 minutes or until the eggs are cooked to your desired donees. 15 minutes makes the eggs over medium.
remove from the oven and sprinkle with chopped parsley and cut into wedges to serve.

Notes

You may add more eggs depending on the number you wish to serve.

Keywords: eggs, potatoes, [pizza, breakfast, cheese

Tandoori Chicken Burgers

Tandoori Chicken Burgers

The weather might be trying to keep a foothold in winter but, I am ready for Spring!!! This winter has been sooooo long, cold and snowy. I am not a huge winter weather lover, but this year was about more than a girl could stand. I will be putting my boots and winter coat away and no matter what happens, I will not put them on again until November!!!!!

Now, my rant is over, on to Spring talk…….I am ready to grill again. I know…….you can grill all winter if you want too, but, I don’t like to be cold ,so I AM NOT going to stand outside in the cold to grill. Sorry I think that was a rant again…….

Burgers, they beg to be grilled. I did not grill this burger, but will most certainly be making the Tandoori Chicken Burgers again very soon…… on the grill….did you hear that Mother Nature?

I have seen these burgers made with lamb, beef, or chicken, but in an effort to begin eating better, I chose chicken. The bread is Naan, an Indian flatbread, instead of a traditional bun. I am sure you can make the bread yourself, but I have found it readily available at the grocery store.

The Tandoori Chicken Burger is flavor packed, and topped with cucumber, red onion, cilantro and a cool yogurt sauce. Wrapped in the Naan, it makes a healthy alternative to a regular burger.

Tandoori Chicken Burgers

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Author: Marty Boyd
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Burgers
Method: Grill
Cuisine: American

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Ingredients

Scale

Burgers:
1 1/2 pounds ground chicken breast
4 green onions
3 Tablespoons grated fresh ginger
2 Tablespoons lemon juice
1 Tablespoon paprika
2 teaspoons cumin
1/2 teaspoons ground cardamom
1/4 teaspoon cayenne pepper
salt and pepper to taste
Naan bread
cucumber
cilantro
red onion sliced thinly
Yogurt Sauce:
1 small container fat free plain Greek yogurt
1 Tablespoon fresh mint chopped
2 teaspoons cumin
1 Tablespoon fresh lemon juice
salt and pepper

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Instructions

Place the chicken and spices in a large bowl. Mix well. Form into 4 patties.
Place yogurt, mint, cumin, lemon juice and salt and pepper in a small bowl and stir together. Set aside.
Slice cucumbers, red onions, and lightly chop cilantro. Set aside.
Cook burgers on a preheated grill over medium-medium high grill. About 3 minutes per side. You can cook inside in a large skillet also. Grill Naan bread or warm in a skillet or grill pan.
Top the burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.
Add the yogurt sauce and serve.

Keywords: ground chicken, green onions, ginger, lemon, paprika, cumin, cardamon, Naan, cucumber, cilantro, greek yogurt

Rueben Pizza

Rueben Pizza

As promised, yet another Corned Beef recipe. This one is a simple and easy way to use left over Corned Beef from your St Patty’s Day Celebration.

Once again I cannot say enough about pizza…………I swear you can put anything on a pizza crust and have it come out tasty. After all pizza crust is bread, so any sandwich filling will make a great pizza. And who says pizza has to have tomatoes for the sauce…….mix it up sometimes , after all variety is the spice of life.

The Rueben Sandwich……….One account holds that Reuben Kulakofsky, a Lithuanian born grover, residing in Omaha, Nebraska, was the inventor. Kulakofsky’s weekly poker game was held in the Blackstone Hotel. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.

Other accounts hold that the Reuben’s creator was Arnold Reuben, the German owner of the once-famous, now defunct Reuben’s Delicatessen in New York City.

Whatever the origin, it’s a yummy sandwich. If you make the traditional Corned Beef and Cabbage Dinner you are likely to have corned beef left over…………why not try a Rueben Pizza. Pizza crust with thousand island dressing ……no need for the traditional tomato base for this pizza. Topped with all the sandwich fixings, that left over corned beef ( you can buy deli corned beef and chop it up if you prefer), sauerkraut, and swiss cheese. I added onions……….because I like onions on a sandwich and on pizza…….you can leave them off if you prefer.

Try the Rueben Pizza……….before or after St Patty’s Day or any day you are craving a Rueben.

Rueben Pizza

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Author: Marty Boyd
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Pizza
Method: Bake
Cuisine: American

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Ingredients

Scale

1–14 oz. Boboli Pizza Crust
3/4 cup Thousand Island Dressing
4 oz. shredded corned beef, chopped
1 cup onions thinly sliced
3/4 cup Sweet Bavarian Sauerkraut , drained and squeeze out excess water
1 1/2 cups shredded Swiss Cheese

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Instructions

Preheat oven to 450*
Place pizza crust on pizza stone or cookie sheet. Spread thousand island dressing over the pizza crust. Top with corned beef, onion, sauerkraut. Sprinkle swiss cheese over toppings.
Place in preheat oven and bake until heated through, cheese is melted and beginning to brown, about 20 minutes.

Notes

You can use deli corned beef in place of the shredded corned beef.

Keywords: corned beef, thousand island dressing, sauerkraut, onion, swiss cheese. pizza