Turn One Potato Into a Crispy Breakfast That Melts Like Pizza

If breakfast keeps feeling like a rerun, make this: a stovetop potato pizza that plays both sides of the field — part crispy potato pancake, part cheesy pan pizza. It comes out juicy, filling, and a little showy, with two cheeses and a soft egg in the middle. Best part: it runs on a single potato.

What you need

• Potato, finely shredded — 250 g (about 1 medium)
• Salt — 5 g
• All-purpose flour — 15 g
• Olive oil — 15 ml
• Grated cheese — 100–120 g
• Egg — 1
• Sliced processed or melting cheese — 3 slices

How to make it

Prep the base: Shred the potato on a julienne-style grater (the kind used for Korean carrot salads). Cover the shreds with water to rinse off excess starch, then drain in a colander until the liquid runs off thoroughly.

Season and bind: Mix the potato with the salt and flour until evenly coated.

Get it crisp: Warm the olive oil in a skillet over medium heat. Spread the potato mixture into an even layer and cook until the underside turns golden and the surface looks set. Flip carefully.

Load it up: On one half of the potato round, crack the egg. Scatter over the grated cheese, then lay the cheese slices on top. Those slices do double duty — creamy flavor and a handy moisture barrier so the base stays crisp.

Fold and finish: Fold the bare half over the loaded half, like a calzone. Cook, turning as needed, until both sides are deeply golden, the cheese is melted, and the egg is cooked through.

Switch it up

Want it meatier? Tuck in bits of bacon, ham, or boiled sausage. Craving color and freshness? Add tomato slices, bell pepper, or a fistful of herbs. In the mood for a little heat or smoke? Stir in garlic, smoked paprika, or your favorite spices along with the egg.

This potato pizza earns weekend-brunch status fast: quick to pull off, easy on the eyes, and solid crowd-pleaser energy. Strong upgrade over the usual lineup.