Ingredients
- 4 gold potatoes, washed and peeled (approx. 24 oz / 680g)
- Water as needed (approx. 1.0 cup / 8 fl oz / 240ml)
- 1.0 tbsp. (0.5 oz / 14g) bacon fat or butter
- 2.0 tsp. (0.1 oz / 3g) Italian seasoning
- 0.5 tsp. (0.1 oz / 3g) salt, plus pepper to taste
- 1.0 cup (1.7 oz / 48g) chives, chopped for serving
Step-by-Step Guide
- Place the 4 gold potatoes (24 oz / 680g) in the Instant Pot and pour in enough water (approx. 1.0 cup / 8 fl oz / 240ml) to cover them entirely. Close and lock the lid. Select MANUAL and cook at HIGH pressure for 10 minutes. Once cooking is complete, select CANCEL and let it Naturally Release for 10 minutes. Release any remaining steam manually, then uncover the pot.
- Transfer the cooked potatoes to a bowl and mash them slightly with a fork to break them up into bite-sized rustic pieces. Select the SAUTÉ setting on the Instant Pot, add the 1.0 tbsp. (0.5 oz / 14g) of bacon fat or butter, and let it heat up.
- Return the lightly mashed potatoes to the pot. Add the 2.0 tsp. (0.1 oz / 3g) of Italian seasoning, along with the salt and pepper, and stir well to ensure the potatoes are evenly coated in the seasoned fat.
- Close and lock the lid again. Select MANUAL and cook at HIGH pressure for 1 minute. When the timer goes off, carefully use a Quick Release to vent the steam. Open the lid, give your Instant Pot Breakfast Potatoes a final stir, and generously top with the 1.0 cup (1.7 oz / 48g) of freshly chopped chives before serving.
Nutritional Information
Based on the ingredients provided (yielding 2 servings), here is the calculated approximate nutritional information per serving:
- Calories: 285 kcal
- Carbohydrates: 46 g
- Protein: 5 g
- Fat: 7 g
Expert Pro Tips
- Don't Over-Mash: When transferring the cooked potatoes to a bowl, just give them a gentle press with a fork. You want chunky, rustic bites for your Instant Pot Breakfast Potatoes, not a creamy puree!
- Get the Fat Sizzling: During the SAUTÉ step, make sure your bacon fat or butter is completely melted and hot before returning the potatoes to the pot. This helps coat the potatoes evenly and encourages a richer flavor.
- Leave the Skins On (Optional): While the recipe calls for peeled potatoes, Yukon Gold potatoes have thin, delicious skins. You can leave them on for extra texture, color, and a boost of fiber. Just be sure to scrub them thoroughly first!
- Customize Your Spices: Italian seasoning provides a wonderful herbal base, but you can easily customize this dish. Try adding a pinch of smoked paprika, a dash of garlic powder, or red pepper flakes to give your Instant Pot Breakfast Potatoes a spicy kick.
Frequently Asked Questions (FAQ)
Can I make these Instant Pot Breakfast Potatoes ahead of time? Yes, this is a fantastic recipe for meal prep! You can complete the first pressure-cooking step up to 2 days in advance. Store the cooked, unmashed potatoes in the fridge. When you are ready to eat, simply pick up at the SAUTÉ step to season and warm them through.
Can I use Russet or Red potatoes instead of Gold potatoes? While Gold potatoes (like Yukon Golds) are ideal because of their naturally buttery flavor and creamy texture, you can absolutely substitute them. Red potatoes will hold their shape very well, while Russet potatoes will yield a fluffier, slightly more crumbly result.
How do I store and reheat leftover breakfast potatoes? Store any leftover Instant Pot Breakfast Potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, warm them up in a skillet on the stovetop over medium heat with a little extra butter or olive oil, or pop them in an air fryer for 3-5 minutes to give them a crispy exterior.
Is it possible to make this easy breakfast recipe vegan? Absolutely. To make this dish 100% vegan, simply swap out the bacon fat or dairy butter for your favorite plant-based butter, olive oil, or avocado oil. The Italian seasoning, salt, pepper, and fresh chives already provide a massive amount of flavor naturally!
