Cheesy Ham and Potato Casserole

By: Bruce Weinstein and Mark Scarbrough

Cheesy Ham and Potato Casserole
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast, Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Multicooker, Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4 servings, breakfast, Bruce Weinstein and Mark Scarbrough, cayenne, chicken or beef broth, contributed, cook 15 min, dinner, easy, frozen thin boneless ham steaks, frozen unseasoned hash brown cubes, main course, modern, multicooker, onion powder, prep 2 min, pressure cook, sauté, shredded swiss, stemmed and minced sage leaves, stemmed thyme leaves

prep icon Prep Time
2 min
cook icon Cook Time
15 min

serving icon Servings
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
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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