Ingredients
2 cups frozen shredded hash brown potatoes1/4 teaspoon ground cumin1/4 teaspoon chili powder2 tablespoons canola oil, divided4 large eggs2 tablespoons 2% milk1/4 teaspoon salt2 green onions, chopped2 tablespoons diced sweet red pepper1 tablespoon finely chopped jalapeno pepper1 garlic clove, minced1 prebaked 12-inch thin pizza crust1/2 cup salsa3/4 cup shredded cheddar cheese
Preparation
Preheat oven to 375°. In a large nonstick skillet, cook the hash browns, cumin and chili powder in 1 tablespoon oil over medium heat until golden. Remove and keep warm.
In a small bowl, beat the eggs, milk and salt; set aside. In the same skillet, saute the onions, peppers and garlic in remaining 1 tablespoon oil until tender. Add egg mixture. Cook and stir over medium heat until almost set. Remove from the heat.
Place crust on an ungreased round 14-in. cast-iron griddle or pizza pan. Spread salsa over crust. Top with egg mixture. Sprinkle with hash browns and cheese. Bake until cheese is melted, 8-10 minutes.
