Preparation Time: 15.0 minutes Cooking Time: 8.0 minutes Serving: 4
Ingredients
- 2 medium onions, chopped (approx. 1.0 cup, 150g, 5.3 oz)
- 2 cloves garlic, minced (approx. 10g, 0.35 oz)
- 2 large sweet potatoes, diced into 1-inch pieces (approx. 3.0 cups, 450g, 16.0 oz)
- 2 large potatoes, diced into 0.5 inch pieces (approx. 3.0 cups, 450g, 16.0 oz)
- 4 bell peppers, chopped (approx. 4.0 cups, 400g, 14.1 oz)
- 2.0 tbsp. olive oil (30ml, 1.0 oz)
- 1.0 tsp. kosher salt (6g, 0.2 oz)
- 0.5 tsp. black pepper (1.1g, 0.04 oz)
- 1.5 tsp. paprika (3.4g, 0.12 oz)
- 1.5 tsp. cumin (3.1g, 0.11 oz)
- 0.25 tsp. cayenne pepper (0.4g, 0.01 oz)
- 1.0 cup water (240ml, 8.0 oz)
Directions
- In the Instant Pot, combine the chopped onions, minced garlic, diced sweet potatoes, diced potatoes, chopped bell peppers, and olive oil.
- Season the mixture evenly with the kosher salt, black pepper, paprika, cumin, and cayenne pepper, tossing everything together so the vegetables are well-coated.
- Pour the water into the Instant Pot to provide the necessary liquid for steam and pressure building.
- Close and lock the Instant Pot lid, making sure the venting knob is sealed.
- Select the MANUAL function and set it to cook at HIGH pressure for 1.0 minute.
- When the timer beeps, immediately use a Quick Release to vent the steam safely.
- Carefully unlock and remove the lid once the pressure has fully dropped.
- Select the SAUTÉ function and cook the hash mixture for about 7.0 minutes, stirring occasionally, until the excess water evaporates and the potatoes start to lightly brown and crisp.
- Press the CANCEL key to stop the SAUTÉ function, then scoop the hash into bowls and serve warm.
Nutrition Facts (Per Serving)
- Calories: 238
- Carbohydrates: 34.9g (1.2 oz)
- Protein: 9.6g (0.3 oz)
- Fat: 7.4g (0.2 oz)
Chef's Pro Tips for the Perfect Hash
To elevate your Potato Breakfast Hash from good to gourmet, keep these expert kitchen tips in mind:
- Master the Sear: The secret to a great hash is the crispy edges! During the final SAUTÉ step, resist the urge to stir constantly. Let the potatoes sit undisturbed for a minute or two at a time to develop a beautiful, golden-brown crust.
- Keep Cuts Uniform: Consistency is key in pressure cooking. Ensure your regular potatoes are uniformly cut into 0.5-inch pieces and your sweet potatoes into 1-inch pieces. Sweet potatoes cook slightly faster, so making them slightly larger ensures everything finishes with the perfect tender bite.
- Deglaze if Necessary: If you decide to brown any meats (like bacon or sausage) in the pot before adding your veggies, be sure to use a splash of the water to thoroughly scrape up any browned bits from the bottom. This prevents the dreaded Instant Pot "BURN" notice.
- Top it Off: While this hash is fantastic on its own, it serves as the ultimate savory canvas. Top it with a perfectly poached egg, sliced avocado, a dollop of sour cream, or a drizzle of hot sauce right before serving to add richness and acidity.
Frequently Asked Questions (FAQ)
Can I make this Potato Breakfast Hash ahead of time? Yes, this recipe is perfect for meal prep! Allow the hash to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat portions in a skillet over medium heat with a tiny bit of oil to restore the crispy edges, rather than microwaving.
Can I use different types of potatoes for this recipe? Absolutely. While the recipe calls for standard large potatoes alongside sweet potatoes, you can easily substitute them with Yukon Gold, Russet, or red potatoes. Yukon Golds are particularly great as they hold their shape beautifully under pressure while offering a creamy interior.
Why did my potatoes get mushy in the Instant Pot? Mushy potatoes are usually the result of being cut too small or being exposed to pressure for too long. Ensure you stick strictly to the 1-minute high-pressure cooking time and perform a Quick Release immediately. If your potatoes are diced smaller than half an inch, they will overcook and turn into mashed potatoes.
Can I freeze leftover breakfast hash? Yes, you can freeze this hash for up to 3 months. Store it in a freezer-safe, airtight bag or container. When you are ready to enjoy it, let it thaw overnight in the refrigerator and pan-fry it in a skillet to bring back the crispiness. Note that the bell peppers might be slightly softer upon thawing.
