This Instant Pot Breakfast Hash is a hearty, flavor-packed dish that brings comfort to your mornings in just 35 minutes. Crispy potatoes, savory sausage, and tender veggies meld together in a symphony of textures, while a hint of smoky paprika and garlic adds depth to every bite. Perfect for busy mornings, it’s a one-pot wonder that delivers restaurant-quality taste with minimal effort.
Each forkful is a delightful mix of creamy, crunchy, and savory, with a golden crust that’s pure perfection. Packed with nutrients and bursting with vibrant flavors, this hash is a satisfying way to start your day. Whether you’re feeding a crowd or treating yourself, this dish promises to be a crowd-pleaser every time.
What You’ll Need for Instant Pot Breakfast Hash
- 1 Tablespoon olive oil (or substitute with avocado oil)
- ½ pound bacon, chopped (use turkey bacon for a lighter option)
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 teaspoons minced garlic (or 2 fresh garlic cloves, minced)
- ½ teaspoon cumin
- ¼ teaspoon paprika (smoked paprika adds a deeper flavor)
- Salt and pepper, to taste
- 1 pound baby yellow potatoes, halved (or use red potatoes)
- ⅔ cup chicken broth (vegetable broth works too)
- Chopped parsley, for topping (optional, but adds freshness)
- Eggs, for topping (fried or poached, as preferred)
How to Make Instant Pot Breakfast Hash
- Saute the base: Add olive oil to the Instant Pot and press the SAUTE button. Add the bacon, onion, and bell peppers. Cook until the vegetables are tender and the bacon is crispy, about 5-7 minutes.
- Add flavor: Stir in the garlic, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Cook the potatoes: Add the halved potatoes to the pot, then pour the chicken broth over them. Secure the lid and turn the vent to SEALING.
- Pressure cook: Select PRESSURE COOK or MANUAL on high for 8-10 minutes (8 minutes for firmer potatoes, 10 minutes for softer). Once done, quick release the pressure.
- Assemble: Carefully remove the lid. Use a slotted spoon to transfer the potatoes, peppers, and onions to serving bowls.
- Top and serve: Sprinkle with chopped parsley and top each bowl with a fried egg. Serve immediately and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Take your breakfast hash to the next level with a drizzle of hot sauce or a dollop of sour cream for a creamy kick. For a fresh twist, try topping with avocado slices or a sprinkle of crumbled feta cheese. If you’re feeling adventurous, a spoonful of salsa verde adds a tangy, herby flavor that complements the smoky bacon and potatoes perfectly.
Make It Your Own: Recipe Variations
Swap out the bacon for sausage or chorizo to change up the flavor profile. Vegetarian? Skip the meat and add black beans or tofu crumbles for a protein boost. You can also experiment with different veggies like zucchini, mushrooms, or sweet potatoes to keep things fresh and exciting.
Quick Tips for Time-Saving Success
To save time, dice your onions and peppers the night before and store them in the fridge. If you’re short on prep time, use pre-diced frozen potatoes—they work just as well! For an even faster cook, set your Instant Pot to high pressure for 8 minutes if you prefer your potatoes with a bit of bite.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave for 1-2 minutes or warm in a skillet over medium heat until heated through. Add a splash of chicken broth or water to keep the hash moist while reheating.
Common Questions Answered
Can I use regular potatoes instead of baby potatoes? Absolutely! Just cut them into 1-inch cubes for even cooking. Can I make this recipe ahead of time? Yes! Prepare the hash as directed, but wait to fry the eggs until just before serving for the best texture. This dish also freezes well—just thaw overnight in the fridge before reheating.
Instant Pot Breakfast Hash Recipe
Equipment
- Instant Pot
Ingredients
- 1 Tablespoon olive oil
- ½ pound bacon
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 teaspoons minced garlic
- ½ teaspoon cumin
- ¼ teaspoon paprika
- salt and pepper, to taste
- 1 pound baby yellow potatoes, halved
- ⅔ cup chicken broth
- chopped parsley, for topping
- eggs, for topping
Instructions
- Add oil to the Instant Pot, then press the SAUTE button.
- Add bacon, onion, and peppers to the Instant Pot and saute until vegetables are tender and bacon is cooked.
- Add garlic, cumin, and paprika and stir until combined and fragrant, about 1 minute.
- Add potatoes to the Instant Pot, then pour chicken broth over top.
- Place the lid on top, then turn the vent to SEALING. PRESSURE COOK or MANUAL COOK on high for 8-10 minutes (depending how soft you like your potatoes), then quick release the pressure when timer is finished.
- Remove lid and stir, then remove potatoes, peppers, and onions with a slotted spoon.
- Portion into bowls and top each with a sprinkle of parsley and a fried egg.