Bacon-Poblano Morning Taters

PALEO, GLUTEN-FREE

Enjoy these potatoes with a nice poached egg over the top. And if you really want to take this dish to the next level, drizzle some luxurious hollandaise over the egg.

• Hands-On Time: 10 minutes

• Cook Time: 10 minutes

Serves 4

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1 tablespoon olive oil

2 slices bacon, diced

1 small onion, peeled and diced

2 small poblano peppers, seeded and diced

4 cups small-diced russet potatoes

2 tablespoons ghee

2–3 cloves garlic, minced

1 teaspoon sea salt

¹/₂ teaspoon ground black pepper

¹/₂ cup water

1 Press Sauté button on Instant Pot^® and heat oil. Add bacon, onion, and peppers. Stir-fry until onions are translucent, 3–5 minutes. Transfer mixture to a 7-cup glass dish. Toss in potatoes, ghee, garlic, salt, and pepper.

2 Insert trivet into Instant Pot^®. Pour in water. Place dish on trivet. Lock lid.

3 Press the Manual button and adjust time to 5 minutes. When the timer beeps, let the pressure release naturally until the float valve drops (about 10–15 minutes). Remove dish from pot and serve.