× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Grilled Breakfast Pizza with Torn Potato Croutons Arugula, Tomato and Egg

Share this

Print Recipe
Potato Type: Yellow
Cuisine: AmericanItalian
Prep Method: GrilledPan Fried


Breakfast/BrunchMain Dish

Prep Time

20 Mins

Cook Time

40 Mins


Serves 10


  • 12-13 oz. Water, room temperature
  • 1/2 oz. Yeast, dried instant
  • 1.15 lb. Bread flour
  • 3 oz Instant mashed potato flakes
  • 1/2 oz. salt
  • 1.5 oz, Extra-virgin olive oil
  • 1 lb. Boursin or tapenade, or pesto
  • 2 lbs. arugula
  • 1.5 cup sundried tomatoes
  • 15 ea, Eggs, scrambled
  • 1/2 cup Parmesan cheese, grated
  • 3/4 cup Vinaigrette

Torn Potato Croutons

  • 2 lbs. Yellow potatoes
  • 1 qt. Canola oil, for frying
  • Salt and pepper to taste


  1. In a mixing bowl, sprinkle the yeast over the water and allow it to disolve and sit till foamy; 5 to 10 minutes.
  2. Mix together the flour and the potato flakes.
  3. Add the dry goods to the yeasted water and mix/knead by hand for 20 minutes or by machine with a dough hook for 10 minutes. Towards the end of mixing, add the olive oil. Cover the dough and allow to rise in a warm spot until doubled. Punch the dough down and divide into 4 ounce pieces. Allow the dough pieces to rest and relax covered till needed. Use within 1 hour or refrigerate for up to a day.
  4. Preheat a grill.
  5. On a floured board, roll the dough pieces into a round that is about 1/8 of an inch thick. Dust any excess flour from the dough and lay it onto the hot grill. When grill marks form, turn the dough 90°F and cook till lightly charred and blistered. Flip the dough and cook the second side. The cooking should only take about 2 minutes total. If it takes longer the dough is likely too thick.
  6. Spread the dough lightly with Boursin/tapenade/pesto as it comes from the grill.  Top with a salad or arugula, tomatoes, egg and potato dressed with vinaigrette.  Season with salt and pepper and top with a dusting of grated parmesan cheese.

Torn Potato Croutons

  1. Cook the potatoes in boiling salted water until tender and drain.
  2. Tap each potato with a mallet or the bottom of a small sauce pot until the potato cracks.
  3. Tear each potato into ½ – ¾-inch chunks with a craggy irregular shape.
  4. Set these aside to cool and steam dry. Your goal is to create tender pieces of potato with extra surface area.
  5. Heat the oil in a medium pot to a temperature of 375° F and fry the potato pieces in batches until deep golden brown and crispy – about 3 minutes.
  6. Drain the potatoes on an absorbent towel and season with salt and pepper.
  7. Serve immediately or hold warm for up to 30 minutes.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Chef Bill Briw

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up