PRESSURE COOKER HASH BROWNS RECIPES

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PRESSURE-COOKER HAWAIIAN BREAKFAST HASH RECIPE: HOW TO MAKE IT



Pressure-Cooker Hawaiian Breakfast Hash Recipe: How to Make It image

Breakfast is our favorite meal, and we love a wide variety of dishes. This hash brown recipe is full of flavor and possibilities. Top with some eggs or spinach for another twist! —Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 6 servings.

Number Of Ingredients 9

4 bacon strips, chopped
1 tablespoon canola or coconut oil
2 large sweet potatoes (about 1-1/2 pounds), peeled and cut into 1/2-inch pieces
2 cups cubed fresh pineapple (1/2-inch cubes)
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Add bacon; cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add oil to pressure cooker. When oil is hot, brown potatoes in batches. Remove from pressure cooker. Add 1 cup water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Place steamer basket in pressure cooker., Stir pineapple and seasonings into potatoes; transfer to steamer basket. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 2 minutes. Quick-release pressure. Sprinkle with bacon.

Nutrition Facts : Calories 194 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 309mg sodium, CarbohydrateContent 35g carbohydrate (17g sugars, FiberContent 4g fiber), ProteinContent 4g protein. Diabetic Exchanges 2 starch

SLOW-COOKER CHEESY HASH BROWN CASSEROLE RECIPE ...



Slow-Cooker Cheesy Hash Brown Casserole Recipe ... image

When you’re cooking for a crowd, break out the slow cooker for an easy, delicious side dish. These crockpot cheesy potatoes are the stuff of legend at potlucks everywhere. Don’t count on having any leftovers the next day, but if you do, rewarm them in the microwave and serve them with scrambled eggs for a hearty next-day breakfast.

Provided by Corey Valley

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 10

1 tablespoon butter
1 small onion, diced
3 cloves garlic, finely chopped
2 bags (20 oz each) refrigerated shredded hash brown potatoes
3 cups shredded Cheddar cheese (12 oz)
2 cups sour cream
1 can (10 1/2 oz) condensed cream of mushroom soup
1/4 cup water
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Spray 5-quart slow cooker with cooking spray.
  • In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
  • In large bowl, stir onion mixture and remaining ingredients until well combined.
  • Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.

Nutrition Facts : Calories 230 , CarbohydrateContent 5 g, CholesterolContent 55 mg, FatContent 0 , FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 10 g, ServingSize About 3/4 Cup, SodiumContent 510 mg, SugarContent 2 g, TransFatContent 1/2 g

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PRESSURE COOKER BREAKFAST HASH RECIPE | CDKITCHEN.COM
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