Recipes and Cooking Breakfast and Brunch Recipes Breakfast Potatoes Pressure Cooker Scrambled Breakfast Hash 4.5 (2) Add your rating & review Get all your favorite breakfast ingredients in this pressure cooker recipe. The saute function on the cooker gets the bacon going, then everything else gets added and pressure cooked for a speedy breakfast hash. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 7 mins Stand Time: 15 mins Total Time: 42 mins Servings: 6 Yield: 6 cups Jump to Nutrition Facts Ingredients 6 slices bacon, chopped 1 8 ounce pkg. fresh button mushrooms, sliced ½ cup chopped onion Nonstick cooking spray 1 ½ pound Yukon gold potatoes, cut into 1/2-inch chunks ½ cup chopped red sweet pepper ½ teaspoon salt ½ teaspoon dried thyme, crushed ¼ teaspoon crushed red pepper 6 eggs 3 tablespoon milk ¾ cup shredded aged Gouda, Gruyère, or cheddar cheese (3 oz.) 1 tablespoon snipped fresh chives Directions In a 6-qt. electric pressure cooker use the sauté setting to cook bacon over medium heat for 7 to 8 minutes or until crisp. For a stove-top cooker, cook directly in the pot. Transfer bacon to paper towels to drain; cover and refrigerate until needed. Drain all but 1 Tbsp. drippings from pot. Add mushrooms and onion to pot. Cook 5 to 7 minutes or until onion is tender and liquid has almost evaporated. Add potatoes, sweet pepper, salt, thyme, and crushed red pepper. Lock lid in place. Set an electric cooker on high pressure to cook 5 minutes. For a stove-top cooker, bring up pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Drain and discard liquid. Return potato mixture to pot. In a medium bowl whisk together eggs and milk; pour over potato mixture. For an electric cooker, cook on saute setting 3 to 5 minutes or until eggs are nearly set, stirring once or twice. For a stove-top cooker, cook directly in pot over medium heat. Remove from heat. Top with cheese. Cover; let stand 5 minutes. Sprinkle with bacon and chives. Rate it Print Nutrition Facts (per serving) 279 Calories 14g Fat 22g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 279 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 30% Cholesterol 213mg 71% Sodium 542mg 24% Total Carbohydrate 22g 8% Total Sugars 4g Protein 16g Vitamin C 28.3mg 142% Calcium 155mg 12% Iron 2mg 11% Potassium 766mg 16% Folate, total 62.5mcg Vitamin B-12 0.8mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.