Scrambled Breakfast Hash

[Healthy]

Makes 6 servings

• 6 slices bacon, chopped
• 1 8-oz. pkg. fresh button mushrooms, sliced
• ½ cup chopped onion
• Nonstick cooking spray (slow cooker only)
• 1½ lb. Yukon gold potatoes, cut into ½-inch chunks
• ½ cup chopped red sweet pepper
• ½ tsp. salt
• ½ tsp. dried thyme, crushed
• ¼ tsp. crushed red pepper
• 6 eggs
• 3 Tbsp. milk
• ¾ cup shredded aged Gouda, Gruyère, or cheddar cheese (3 oz.)
• 1 Tbsp. snipped fresh chives

Fast 5-minute cook time

In a 6-qt. electric pressure cooker use the saute setting to cook bacon over medium heat 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 and discard 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 is 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 to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 5 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. 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 over medium heat. Remove from heat. Top with cheese. Cover; let stand 5 minutes. Sprinkle with bacon and chives.

Slow 5-hour low or 2½-hour high cook time + 45 minutes high

In a large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels to drain; cover and refrigerate until needed. Drain and discard all but 1 Tbsp. drippings from skillet. Add mushrooms and onion to skillet. Cook over medium heat 5 to 7 minutes or until onion is tender and liquid is almost evaporated. Lightly coat a 3½- or 4-qt. slow cooker with cooking spray. Transfer mushroom mixture to prepared cooker. Add potatoes, sweet pepper, salt, thyme, and crushed red pepper.

Cover and cook on low 5 to 6 hours or high 2½ to 3 hours or until potatoes are tender. In a medium bowl whisk together eggs and milk; pour over potato mixture in cooker. Sprinkle with cheese. If using low, turn to high. Cover and cook 45 to 50 minutes more or just until eggs are set (160°F) and cheese is melted. Remove crockery liner. Cover; let stand 5 minutes. Sprinkle with bacon and chives.

Per serving 279 cal., 14 g fat (6 g sat. fat), 213 mg chol., 542 mg sodium, 22 g carb., 4 g fiber, 4 g sugars, 16 g pro.

UP the flavor

Top servings with microgreens lightly dressed
with vinaigrette.