Breakfast Hash


  • 3 tbsp butter
  • 1 medium yellow onion
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 1 lb smoked deli ham
  • 2 medium garlic cloves
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp celery seeds
  • 1/4 tsp fine table salt
  • 1/4 tsp ground black pepper
  • 1 lb yellow potatoes
  • 1 1/2 cups chicken broth
  • 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.
Previous Next