At the bottom of this post are instructions on how to make this in an oven and traditional slow cooker (crock pot) as well.
Hey friends! Today I’m sharing a recipe from my second book, Come Home To Supper (page 155). This is a favorite for a protein rich supper, weekend brunch, or breakfast for a crowd – Christmas and Thanksgiving morning will be here before you know it!.
I’m using my Instant Pot for this, however it is a slow cooker or oven recipe as well. Instructions for the different cooking methods are in the printable recipe at the bottom of this post. I’ve had tons of people ask me for Instant Pot recipes since I first mentioned having one.
The thing is, you don’t have to adapt your recipes to cook them in the Instant Pot, because the Instant Pot adapts to your recipes. I feel like that is the whole point of it’s convenience, you can cook your favorites faster and more conveniently. So rather than show you recipes developed especially for the instant pot, I plan on showing how I use Instant Pot. Today, I’m using it as a slow cooker. This is handy because it is already sitting on my counter and that stainless insert is going to go right into my dishwasher when I’m done.
To make this, you’ll need: Onion, Shredded Cheese, Frozen Cubed Hash Browns, Chopped Ham, Milk, Eggs, Salt, and Pepper.
You can chop the onions yourself and shred the cheese if you like but I just love buying these frozen chopped onions for a great short cut on the days when I just want to make my life a tiny bit easier. There are so many things we can’t ease up on, so sometimes a little thing can give us great comfort :).
Layer 1/3 of potatoes, 1/3 of onions, 1/3 of ham, and 1/3 of cheese in your insert. Repeat this two more times until it is all used up. Beat eggs, milk, salt, and pepper together and pour over layers.
Now, the instant pot has several settings. As I said before, I’m just tossing all this in and using the slow cooker setting. I press “Slow Cooker” and then press “Adjust” until it goes to the “less” light on the display screen. I now have it slow cooking on low. From there I use the plus or minus sign to move this up to seven hours. If you want to cook this on high, just press “slow cooker” and it is automatically on high. Then adjust your time to anywhere between 3-4 hours.
You could probably adapt this recipe to be a pressure cooked one but I usually reserve pressure cooking in my instant pot for roasts, chickens, stews, dried beans, boiled eggs, and potatoes. Oh I have GOT to show you this potato recipe – you will love it. I’ll try to get it photographed this weekend.
- 32 ounce bag frozen cubed hash browns
- 1 large onion, diced
- 1-2 cups chopped ham
- 2 cups shredded cheddar cheese
- 10-12 large eggs
- 1 cup whole milk
- 1 teaspoon salt
- 1 teaspoon pepper
- Spray the insert of a slow cooker, instant pot, or 5 quart dutch oven with nonstick cooking spray. Place ⅓ of hash browns in bottom. Top with ⅓ onions, ⅓ ham, and ⅓ cheese. Repeat two more times.
- In large mixing bowl, beat together eggs, milk, salt, and pepper until well blended. Pour over ham and potato layers.
To make in an oven: Bake, uncovered, at 325 for 90 minutes, or until the eggs are set.
To make in a slow cooker: Place crock in slow cooker, cover with lid, and bake on low 7-8 hours or high, 3-4 hours.
To make in anInstant Pot: Place insert in Instant Pot. Press "Slow Cooker", then "Adjust" until the light comes on under "less", adjust time using plus and minus sign to get it to 7 hours. If you'd like to cook it faster, press "Slow Cooker", don't adjust to less, then adjust time to 3-4 hours.
See the Instant Pot I have by clicking here.