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Perfect for breakfast, this savory meal is a perfect blend of hearty potatoes, ham, and cheesy goodness.
cooking oil
6 small potatoes, peeled if desired
6 eggs
1/4 cup water
1 cup shredded American cheese
1 cup chopped breakfast ham
Set the pressure cooker to "saute" and add a thin layer of oil to the bottom of the pan. While the pressure cooker is heating, finely shred the potatoes in a food processor. Squeeze out any excess moisture then add the shredded potatoes to the hot oil. Let the potatoes brown in the hot oil without stirring.
Meanwhile, beat the eggs and set aside.
Once the potatoes have browned on the bottom, break them up with a wooden spoon. Add the water, eggs, cheese, and ham. Stir gently.
Lock the cover on the pressure cooker and bring to high pressure. Let cook for 1 minute then use the quick release method to release the steam.
Serve the breakfast hash immediately with toast, if desired.
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reviews & comments
February 7, 2022
Worked perfectly in my instant pot.
January 11, 2019
This recipe does not work. I ended up with a wet nasty looking mess. Nothing cooked thoroughly. I am disappointed
January 10, 2019
First time using my pressure cooker and it turned out perfect!
October 15, 2010
This is so easy and so good! I'm going to make it again and add onions and green peppers. This will get made a lot in my home!
First off, I must reveal that this is my first time using a pressure cooker. I really don't see how this recipe could work at all in a pressure cooker. I tried it with two variations: without steamer basket and with steamer basket. Both times, the eggs ran out and turned into charcoal at the bottom of the pressure cooker before it could build up pressure (at the lowest 8 psi setting). The only way I could see this recipe working is to use a steamer basket and some sort of egg insert.