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Easy Scallops Alfredo
Cheesy Ham and PotatoCasserole
| By : |
This recipe is sort of like a hash converted into a dinner casserole. The
frozen, boneless ham steaks are fairly easy to break into pieces. However, if
you can’t get them into pieces, just lay them on top of the potato cubes in
the pot.
Some cured meats (like the ham here) can contain glutens in their
preservatives and can be subject to cross-contamination at processing
facilities, particularly if they’ve been processed at a facility that also makes
sausages with a wheat additive or filler. Use only certified gluten-free ham,
if that is a concern.
| Prep Time | 2 minutes |
| Cook Time | 15 minutes |
| Passive Time | 5 minutes |
| Servings |
4 servings
|
Ingredients
- 1 cup chicken or beef broth
- 2 lbs frozen unseasoned hash brown cubes
- 2 frozen thin boneless ham steaks
8‑ounces each - 1 1/2 tsp stemmed and minced sage leaves or
1/2 tsp dried sage - 1 tsp stemmed thyme leaves or
1/2 tsp dried thyme - 1 tsp onion powder
- 1/4 tsp cayenne optional
- 2 cups Shredded Swiss or Cheddar cheese (
8 ounces )
Ingredients
|
Instructions
- Press the button SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM
300°F and set the time for 5 minutes. - Pour the broth into an Instant Pot and heat it until wisps of steam rise off the liquid. (It can even come to a very low simmer— but not too much because you’ll lose the liquid necessary for the pressure.)
- Make an even layer of half the hash brown cubes in the pot. Turn off the SAUTÉ function. Break the ham steaks into thirds and set them on top of the potatoes. Make an even layer of the remaining potato cubes on the ham. Sprinkle the sage, thyme, onion powder, and cayenne (if using) evenly over the potatoes. Lock the lid onto the pot.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off. - Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The vent must be closed. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Sprinkle the cheese evenly over the top of the dish. Set the lid askew over the pot and set aside for 5 minutes to let the cheese melt before serving by the big spoonful.
Recipe Notes
Beyond
• For an
• The casserole is a great breakfast, too! Top each serving with a poached egg.
• While we like this one when it’s straightforward with Swiss or Cheddar on top, you can use any shredded cheese— or a blend— that you like.
• If you want more heat in the dish, pass hot red pepper sauce at the table.
The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.
Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes."
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Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.
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Love it! My wife said “it taste like Thanksgiving and Christmas in a bowl”
I thought This was pretty good. My husband was lukewarm about it, but he’s VERY picky. Next time i will add a little salt and lighten up on the thyme. Maybe just a little more cheese, too.
super simple and so full of flavor!
Followed this recipe EXACTLY and got the Burn warning. Scraped the burned stuff off the bottom, added more broth, tried again, and still got the burn warning. Did the same thing again, adding an entire can of broth, and still got the burn warning. Tested my Instant Pot with just water and it worked just fine. I’m chalking it up to a bad recipe.
Big hit at my place. Going to have to make a double batch next time.
Simple to make and it tastes good. It should serve 8 people based on the calories it contains.
I did not have a positive experience. I kept getting a food burn warning as well. Oh well it was only $15 worth of food and I can pick the ham out….
We’ve tried this twice and both times it burned on the bottom before building any pressure. This recipe is a complete waste of time and ingredients.
I had to improvise with what I had on hand. I used sliced potatoes and ham slices cut up. I used 50% more ingredients because I knew my son would love it. I added some chopped onion I had in the fridge and also made a quick béchamel to stir in at the end (he really loves creamy dishes). Some of the potatoes did get mushy but that is probably because they weren’t frozen. Maybe I should have cut the time to a couple of minutes of cooking. I’ll try again and see if it works better. Overall the recipe was good the way I made it.
I made it and twice I got the burn food warning. I wont be making it again! At least not in the pressure cooker!!
There was some burnt potaotes stuck to the bottom of the pan. The bottom layer (probably an inch) turned to mush so it was like mashed potatoes. It was still good and a hit with my kids and hubby!
Burnt food warning and cold ham after cooking it as well as mushy potatoes it was a no go for my family.
I originally just looked at the ingredients and figured I could improvise by what I had on hand. I used some russet potatoes (not 2 lbs worth, maybe 1.5#) and leftover ham.
The 3 minute pressure time was sufficient. No burn notice.
Will make again since it was easy.