15-30 min4 servingsAmerican

Cheesy Ham and Potato Casserole

By Bruce Weinstein and Mark Scarbrough

4 servings

15-30 min

Easy

Recipe Details

Course: Breakfast, Dinner, Main Dishes

Difficulty: Easy

Prep Time: 2 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Multicooker, Pressure Cook, Sauté

Cuisine: American

Yield: 4 servings

Ingredients

1 cup chicken or beef broth
2 lbs. frozen hash brown cubes, unseasoned
2 thin boneless ham steaks, frozen
1 ½ tsp. sage leaves, stemmed and minced
1 tsp. thyme leaves, stemmed
1 tsp. onion powder
1⁄4 tsp. cayenne (optional)
2 cups Swiss cheese, shredded

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.

INSTRUCTIONS

Press the Sauté button. Set it to Medium, Normal, or Custom 300°F and set the time for 5 minutes.
Pour the broth into the Instant Pot's inner 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.

Notes

Beyond
• For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
• 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.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

View All Bruce's Recipes