Instant Pot ® Potato Breakfast Hash – Instantly Delicious

Instant Pot® Potato Breakfast Hash - Instantly Delicious



I love making ​potato breakfast hash. I love crispy potatoes and I definitely love intensely flavored sweet potatoes. This Instant Pot ® potato breakfast hash combines both for a deliciously satisfying and savory breakfast or brunch.
Instant Pot® Potato Breakfast Hash - Instantly Delicious



Last weekend, I found myself looking for a quick breakfast that was sure to please everyone, leave them feeling satisfied, and that I could make with whatever I had in the kitchen. I looked up at the half-full box of crispy rice cereal and considered sending my husband on a donut run. However, I like a good challenge. I opened the produce bin. I inevitably buy more produce than can use and by Sunday night I am tossing out funky fruits and veggies. I need to remember to make more hash. It is a great way to use up neglected produce. With some spices and my Instant Pot ®I threw together this breakfast hash, which I served along with eggs. Everyone loved it.
Potato Breakfast Hash
Serves 2


Ingredients:
1 large potato, diced (about 1/2 inch dice) – about 1 cup
1 large sweet potato, diced (can be diced larger than potatoes, because they cook faster) – about 1 cup
1 cup bell pepper, chopped – about 2 peppers
​1 medium onion, chopped
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon of paprika
pinch of cayenne
​1/2 cup water

Directions:
1. Toss prepared vegetables in olive oil and spices.  

​2. Add everything to Instant Pot ® pressure cooker ​along with 1/2 cup water. Set it to manual – high pressure. Adjust the time to 0 (zero) minutes, making sure the pot is in sealing mode. When timer goes off, turn the steam release handle to venting. 

3. When it is safe, open the pot and turn on the saute function.  Saute for 5-6 minutes or until the potatoes start to brown.

Optional: For a vegetarian option, top with a sunny-side-up egg.

Enjoy,

​Julie
Picture

Stefani
7/2/2016 10:16:59 am

This sounds really good, but I have a question: How does it reach pressure without water added? I thought at least a little water was required. I really want to try it, but I’m afraid it will just scorch and not reach pressure.


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Julie
7/2/2016 11:19:27 am

Thanks for your question. You are absolutely correct and I have corrected the recipe to account for the water needed to bring the Instant Pot® to pressure.


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Gayla
12/22/2016 02:41:28 pm

Do you cook these in the liner? Have you cooked frozen hash browns in th IP? I make a quiche with hashbrown crust. Not sure how long or what settings?


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12/22/2016 04:40:08 pm

Yes, I cook this in the liner, directly. I haven’t used frozen hash browns, are they shredded or cubed? They might work. If you send me the recipe or a similar one, I can look at it and see what might work.


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eunice
1/7/2017 10:57:27 am

The photo looks like there is also onion? It is not in the recipe. Also, I’ve read 1c min water in the Instant Pot. 1/2c is ok?


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1/7/2017 11:12:22 am

You are right, Eunice. I was making edits and something happened. Thanks.


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Aubrie
2/10/2017 07:29:53 pm

Could I make this ahead and freeze it or somehow cook it and eggs together for quick breakfast for husband who has little time in the morning?


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2/13/2017 02:25:49 pm

I bet you could Aubrie. I would do the pressure release and saute it to the point that the liquid evaporates, then you can freeze it on a sheet of parchment on a cookie sheet. After that put it in a freezer bag for storage. It would be easy enough to cook up on the stovetop or even using the saute function when you need it.


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12/23/2017 12:48:44 pm

How can I convert this recipe to serve 12? Basically do I need it to cook longer?


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12/23/2017 06:01:51 pm

Do you want to free up stovetop space? If so, I would maybe adjust the time to 1-2 minutes. But perhaps it would be best to pressure cook the veggies to start and then cook in a skillet on the stove. I worry that adding 6X the veggies would not lead to good browning. I made a large batch of breakfast potatoes this morning that way. I cooked the potatoes in the instant pot, tossed with oil and seasoning, and then browned in a 400 degree oven. Hope that helps.


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