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Poached Eggs over Spicy Potato Hash
Poached eggs are easy to make in the Instant Pot and add some spicy potato hash and you got a full meal!
Course
Breakfast
Cuisine
American
Keyword
Pressure Cooking
Prep Time
10
minutes
minutes
Cook Time
6
minutes
minutes
Total Time
16
minutes
minutes
Servings
2
Author
Karen Lee
Equipment
Pressure Cooker
Ingredients
1
c
of peeled ~1" cubed potatoes
2
eggs
1
tablespoon
cooked and chopped bacon
2
tablespoon
bacon fat or grassfed butter
1
sliced jalapeno pepper
½
c
diced onion
1
tablespoon
chopped cilantro
1
teaspoon
taco seasoning
Instructions
Pour 1 cup of water in the inner pot and place the trivet inside.
Place the bowl with cubed potatoes on the trivet.
Close the lid tightly, close the vent valve.
Set Instant Pot on Manual for HIGH pressure for 2 minutes. Or you can cook the whole potatoes for 3 minutes and cut them afterwards.
Meanwhile, chop onions, bacon, jalapéno pepper and cilantro.
When timer goes off, release pressure manually.
Press Cancel.
Take out the potatoes and set aside.
Remove the trivet and drain the water.
Set Instant Pot on "Sauté" and wait until the screen says, "Hot"
Add bacon fat or butter and sauté onions until translucent.
Add potatoes, bacon, pepper, cilantro and taco seasoning and mix well.
Pat down the potatoes to create a little crater in the middle.
Crack both eggs gently into the crater of the potato hash.
Close the lid tightly, close the vent valve.
Set on HIGH pressure for 1 minute.
When timer goes off, release team manually (QR.)
The eggs should be done like they've been poached.
Using a flexible spatula or a flat wooden spatula, lift the potato hash with the eggs on top, without breaking the egg yolk.
Plate the potato hash and eggs and sprinkle cilantro and taco seasoning on top
Serve immediately.