Perfect for breakfast, this savory meal is a perfect blend of hearty potatoes, ham, and cheesy goodness.
- 6 eggs
- 1 cup shredded American cheese
- 1 cup chopped breakfast ham
- 6 small potatoes
- 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.