Sun Sentinel Palm Beach Edition
Breakfast pizza
Prep: 10 minutes Cook: 15 minutes Makes: One 7-inch pizza, serves 2 to 4
1 large (about 8-ounce) russet potato, boiled or baked, and chilled 1 teaspoon melted butter Kosher salt and freshly ground black pepper 1 tablespoon Sriracha 1 tablespoon mayonnaise Canola or peanut oil ½ cup diced onion 4 ounces bulk breakfast pork sausage ½ cup (total) shredded cheddar and Monterey Jack 4 eggs
1 Toss: Using the largest holes of a box grater, shred potato. Toss shreds with melted butter and ¼ teaspoon salt. 2 Whisk: In a small bowl, whisk together Sriracha and mayo. 3
Brown: Heat 1 tablespoon oil in an 8-inch nonstick skillet set over medium-high heat. Slide in onion, crumble in sausage, season with salt and pepper. Cook, stirring, until sausage is browned and cooked through, 5 to 6 minutes. Scoop sausage and onions into a bowl; cover loosely with foil to keep warm, leaving any fat in the pan. 4 Crisp: Pour 1 tablespoon oil into the skillet. Slide in potatoes, pressing gently to cover the bottom of the pan. Cook, shaking pan now and then, until crisp, about 3 minutes. Flip. Scatter on cheese, leaving a ½-inch bare perimeter. Cover skillet and cook until bottom is crisp and cheese has melted, 2 to 3 minutes. Slide cheesy disk onto a cutting board. Spread with Sriracha mix. Cover loosely with foil. 5 Fry: Pour 1 tablespoon oil into skillet. Crack in eggs. Fry to your liking, about 3 minutes, covered, for whites that are set and yolks that aren’t. 6 Build: Invert fried eggs, crisp-side up, onto pizza. Scatter on sausage mix. Slice into 4 wedges, one yolk per slice. Dig in.