Breakfast Hash
By :The Instant Pot Bible by Bruce Weinstein
Print Recipe
Not a side dish at all, this is a well-stocked breakfast entrée. Make sure the potatoes are diced—that is, in 1/2-inch cubes. They must be small and evenly sized to cook in the stated time. Skip processed sandwich meat and look for whole, roasted smoked ham at the deli counter. Have the butcher cut it into 1/2-inch slices to make the dicing easier for you.
Votes: 12
Rating: 3.08
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast, Kid-Friendly
Duration 30-60 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Bell Pepper, Ham, Potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4-6 servings
Ingredients
  • 3 tbsp butter
  • 1 medium yellow onion chopped (1 cup)
  • 1 medium green bell pepper stemmed, cored, and chopped (1 cup)
  • 1 medium red bell pepper stemmed, cored, and chopped (1 cup)
  • 1 lb smoked deli ham (not thinly shaved), any coating removed, the meat diced
  • 2 medium garlic cloves peeled and minced (2 teaspoons)
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp celery seeds (optional)
  • 1/4 tsp fine table salt
  • 1/4 tsp ground black pepper
  • 1 lb yellow potatoes diced (no need to peel)
  • 1 1/2 cups chicken broth
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast, Kid-Friendly
Duration 30-60 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Bell Pepper, Ham, Potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4-6 servings
Ingredients
  • 3 tbsp butter
  • 1 medium yellow onion chopped (1 cup)
  • 1 medium green bell pepper stemmed, cored, and chopped (1 cup)
  • 1 medium red bell pepper stemmed, cored, and chopped (1 cup)
  • 1 lb smoked deli ham (not thinly shaved), any coating removed, the meat diced
  • 2 medium garlic cloves peeled and minced (2 teaspoons)
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp celery seeds (optional)
  • 1/4 tsp fine table salt
  • 1/4 tsp ground black pepper
  • 1 lb yellow potatoes diced (no need to peel)
  • 1 1/2 cups chicken broth
Votes: 12
Rating: 3.08
Rate this recipe!
Instructions
  1. Press Saute, set time for 5 minutes.
  2. Melt the butter in a the cooker. Add the onion and both bell peppers. Cook, stirring occasionally, until softened, about 4 minutes. Add the ham, garlic, sage, thyme, celery seeds (if using), salt, and pepper. Cook, stirring often, until fragrant, about 1 minute.
  3. Turn off the SAUTE function. Stir in the potatoes and broth, scraping up any browned bits on the pot’s bottom. Lock the lid onto the cooker.
  4. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
  5. Optional 2 All Pressure Cookers
    Press Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off.
  6. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir well.
  7. Press Saute, set time for 10 minutes.
  8. Bring the mixture to a simmer, stirring often. Continue without stirring until the liquid boils off and the hash touching the hot surface starts to brown, 3 to 4 minutes. Turn off the SAUTE function and remove the hot insert from the machine to stop the cooking. Some of the potatoes may have fused to the surface. Use a metal spatula to get them up. The point is to have some browned bits and some softer bits throughout the hash.
Recipe Notes

Beyond
• For a 3-quart cooker, you must use 1 cup broth and halve the remaining ingredients.
• For an 8-quart cooker, you must increase all the ingredients by 50 percent.
• Substitute corned beef for the ham—or get fancy and substitute shredded, skinless boneless duck confit.

9 replies
  1. Eerickson16
    Eerickson16 says:

    I followed the recipe exactly and it turned into soup. Not really what I wanted for breakfast this morning.

  2. kwkrieck
    kwkrieck says:

    Made this morning. Read the reviews first so i redeced the liquid to 1 cup broth. Sill found it soupy until I sauted. I would make again but I would peel the potatoes and add a few more and a chopped carrot. Definately had good taste.

  3. CJB59
    CJB59 says:

    I liked the recipe taste, but would probably cook just potatoes in IP and fry it up on the stove, minus chicken broth, because mine turned to mush.

  4. Dawn57
    Dawn57 says:

    3 stars for flavour however i have to agree with the comments about too much broth. I decreased it to 1/2 cup and used baby potatoes. It was still a little mushy. Love the concept but will probably monkey around with it a bit

  5. Rydrich
    Rydrich says:

    Followed the recipe, and per other reviews, decreased the broth amount to 1 cup. Turned into mush, and burned and stuck to the pot.

  6. Debels
    Debels says:

    Just because I had stadium brats, I used them cut up and did not add the additional salt. Quite good!

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