Breakfast Hash

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.

INSTRUCTIONS

1. Press Sauté, 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 Sauté 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
   Pressure Cook on Max for 10 minutes with the Keep Warm setting off.
5. Optional 2 All Pressure Cookers
   Pressure Cook (Manual) on High 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 Sauté, 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 Sauté 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.