This skillet potato pizza is a clever, gluten-free breakfast that turns grated potatoes, eggs, and cheese into a crisp, golden base topped with tomato. It cooks in one pan in minutes and is perfect for lazy mornings when you want something warm and satisfying. If you love potato breakfasts, try our Potato Crust Tart with Smoked Salmon and Potato Blini Rolls with Cream Cheese and Red Fish.
Ingredients
- 300 g (about 2 medium) potatoes
- 1 tbsp cornstarch
- 3 eggs
- 1/2 tsp salt
- 1 tomato, sliced
- 70 g (3/4 cup) grated cheese
Instructions
- Grate the potatoes finely, rinse in cold water, and pat dry. Toss with cornstarch.
- Spread in a skillet and pour the beaten eggs over.
- Cover and cook on low 3-4 minutes per side.
- Top with cheese and tomato and cook 2 minutes more.
Tips
- Pat the grated potatoes really dry so the base crisps instead of steaming.
- Keep the heat low and be patient; a gentle cook gives a golden, even crust.
- For another potato favourite, try our Crispy Potato Flatbreads with Mushroom Filling, and see Serious Eats for more skillet cooking ideas.
Nutrition: per 100 g: 92.7 kcal, protein 6.6 g, fat 4.8 g, carbs 5.7 g.