Ingredients:
- 3 pounds russet potatoes, washed, peeled, grated, rinsed
- 1 1/2 pounds bacon, crumbled
- 3 tablespoons olive oil
- Salt to taste
- Freshly ground pepper powder to taste
- 5 tablespoons parsley, finely chopped
- Toast to serve
- Scrambled eggs to serve (optional)
Method:
- Place the potatoes on paper towels for a while so that it dries.
- Set the instant pot on Sauté option.
- Add oil to the pot. When oil is heated, add potatoes, salt, and pepper.
- Add bacon and parsley and mix well. Press the mixture firmly.
- Close the lid and set on Manual option and timer for 7 minutes.
- When done, quick release the pressure.
- Serve hash browns with toast and scrambled eggs.