This tasty tater bowl is made luxurious with nature’s sauce, the beautiful runny yolk of a poached egg! Although white potatoes are not to be consumed every day, this is an all-around treat breakfast especially when you are about to enjoy a full day of hiking with your family or friends.
• Hands-On Time: 10 minutes
• Cook Time: 10 minutes
Serves 4
1 tablespoon avocado oil
3 slices bacon, diced
1 small yellow onion, peeled and diced
1 small green bell pepper, seeded and diced
4 cups small-diced russet potatoes
2 tablespoons ghee
3 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup water
4 large eggs, poached
1 Press the Sauté button on the Instant Pot® and heat oil. Add bacon, onion, green pepper, and potatoes; stir-fry 3–5 minutes until onions are translucent. Transfer mixture to a lightly greased 7-cup glass bowl. Mix in ghee, garlic, salt, and pepper.
2 Add water to the Instant Pot® and insert trivet. Place dish on trivet. Lock lid. Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
3 Remove dish from pot. Spoon mixture into four serving bowls. Garnish each bowl with a poached egg and serve.