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Orange Beef “Fried Rice” Casserole
Breakfast Hash
| By : |
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.
| 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
Ingredients
|
Instructions
- Press Saute, set time for 5 minutes.
- 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.
- 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.
- Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off. - Optional 2 All Pressure Cookers
Press Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir well.
- Press Saute, set time for 10 minutes.
- 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.
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I followed the recipe exactly and it turned into soup. Not really what I wanted for breakfast this morning.
Tastes ok, but chicken stock is to much. Potatoes got smushi before had a chance to brown them.
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.
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.
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
Followed the recipe, and per other reviews, decreased the broth amount to 1 cup. Turned into mush, and burned and stuck to the pot.
No way this was tested before they published the recipe. The amount of liquid make soup.
Hi Eerickson16,
The recipe states to simmer off all the liquid after pressure cooking.
Just because I had stadium brats, I used them cut up and did not add the additional salt. Quite good!
Too mushy.
Too much liquid used
I have to concur with the others who note this is too liquidy. I made it according to the directions, including simmering off the liquid. But it took over 30 minutes to simmer off, and while it was simmering the potatoes kept cooking, until the liquid was a thick, starchy mixture about the consistency of pea soup. At this point the pot was really burning on the bottom so I had to stop simmering.
Now, to be fair, it was delicious. But the texture was somewhat unattractive, thick and pasty. The next time I try this (and I will try it again, it’s that good) I think I’ll use half the liquid, or less. Whatever the minimum is to generate steam pressure, as the vegetables give off quite a bit of water during cooking.