Breakfast Hash

By: Bruce Weinstein and Mark Scarbrough

Breakfast Hash
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 Minutes
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Keywords
30-60 min, 4-6 servings, breakfast, Bruce Weinstein and Mark Scarbrough, butter, celery seeds, chicken broth, contributed, cook 30 min, dried sage, dried thyme, easy, fine table salt, garlic cloves, green bell pepper, ground black pepper, max pressure cook, modern, prep 10 min, pressure cook, red bell pepper, smoked deli ham, yellow onion, yellow potatoes

prep icon Prep Time
10 Minutes
cook icon Cook Time
30 Minutes

serving icon Servings
4-6 Servings
Ingredients
  • 3 tbsp butter
  • 1 medium yellow onion, chopped
  • 1 medium green bell pepper, stem removed, cored, chopped
  • 1 medium red bell pepper, stem removed, cored, chopped
  • 1 lb smoked deli ham, diced
  • 2 medium garlic cloves, peeled, minced
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • ½ tsp celery seeds
  • ¼ tsp fine table salt
  • ¼ tsp ground black pepper
  • 1 lb yellow potatoes, diced
  • 1 ½ cups chicken broth
Instructions
  • Press Sauté, set time for 5 minutes.
  • Melt the butter in a 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 Sauté 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 o
  • Optional 2 All Pressure Cookers
    Press Pressure Cook or 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 Sauté, 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 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.
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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