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Hash brown pizza

Hash brown pizza


This egg-topped hash brown makes a great brunch

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    1120kj 296kcal
  • Fat
    Med 25%
  • Saturates
    High 44%
  • Sugar
    Low 2%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 19g

Bring Co-op to your front door

Big Bag Option


  • 450g Co-op Maris Piper potatoes (about 3 medium), left whole
  • 125g bunch Co-op spring onions
  • 1 tbsp Co-op olive oil, plus extra for greasing
  • 75g Co-op British white mature Cheddar, grated
  • 2 tbsp Co-op unsalted butter
  • 1 large Co-op British free range egg
  • Green salad, to serve


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the potatoes in a large pan, cover with water and bring to the boil
  3. Simmer for 10 mins, drain, then leave to cool
  4. Toss the onions in the oil, season and roast in the oven for 10-15 mins, until lightly golden, then allow to cool
  5. Peel the potatoes, then coarsely grate
  6. Wrap in a clean tea towel and squeeze out the excess moisture
  7. Season, then mix with half the cheese
  8. Put the potato mixture on a lined, greased baking tray and press down into a disc, roughly 25cm wide and 1cm thick
  9. Dot the butter over the top and bake for 30 mins, until golden
  10. Top with the remaining cheese and the salad onions, and crack the egg into the centre
  11. Bake for 10-12 mins more, until the cheese has melted and the egg is cooked
  12. Serve with the salad