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Instant Pot Potato Hash with Eggs
Course
Breakfast
Cuisine
American
Keyword
bacon, jalapeño pepper, Potato Hash with Eggs
Prep Time
15
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
22
minutes
minutes
Servings
2
Calories
188
kcal
Author
Corrie
Ingredients
1
cup
water
1
cup
potatoes
peeled and cubed
2
tablespoon
butter
½
cup
onion
chopped
2
eggs
1
tablespoon
cooked bacon
chopped
1
jalapeno pepper
chopped
1
tablespoon
fresh cilantro
chopped
1
teaspoon
taco seasoning
Instructions
Arrange the trivet in the bottom of Instant Pot and pour water.
In a heatproof bowl, place the potatoes.
Place the bowl on top of the trivet.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 2 minutes.
Press “Cancel” and do a quick release.
Remove the lid and place the bowl of potatoes aside.
Remove the trivet from Instant Pot and drain the water.
Place the butter in the Instant Pot and select “Sauté”. Then add onion and cook for about 3-4 minutes.
Add the cooked potatoes, bacon, jalapeño pepper, cilantro and taco seasoning and mix well.
Make little well in the center of potato mixture.
Carefully, crack 1 eggs in each well.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 1 minute.
Press “Cancel” and do a quick release.
Remove the lid and serve immediately.
Nutrition
Calories:
188
kcal
|
Carbohydrates:
24
g
|
Protein:
10
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
169
mg
|
Sodium:
156
mg
|
Potassium:
617
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
360
IU
|
Vitamin C:
32
mg
|
Calcium:
69
mg
|
Iron:
2
mg