SCALLION & BACON MASHED POTATOES
PREP:
20 MINUTES |
TOTAL COOK TIME:
41 MINUTES |
PRESSURE BUILD:
APPROX. 18 MINUTES |
COOK:
23 MINUTES
PRESSURE RELEASE:
QUICK |
MAKES:
4–6 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1
Place potatoes, onions, garlic, butter, heavy
cream, milk, and salt in the pot. Close lid and
move slider to PRESSURE. Make sure the
pressure release valve is in the SEAL position.
2
The temperature will default to HIGH, which
is the correct setting. Set time to 20 minutes.
Select START/STOP to begin cooking (the unit
will build pressure for approx. 18 minutes before
cooking begins).
3
When cooking is complete, quick release
pressure by turning the pressure release valve
to the VENT position. Move slider to either
STEAMCRISP or AIR FRY/STOVETOP to unlock
the lid, then carefully open it.
4
Mash potatoes, using a mashing utensil that
won’t scratch the nonstick surface of the pot.
5
Close lid and keep slider in the AIR FRY
STOVETOP position. Select SEAR/SAUTÉ and
set to 2. Open lid and select START/STOP to
begin cooking.
6
Add cabbage and stir to combine. Sauté for
3 minutes, stirring continuously.
7
When cooking is complete, top mashed potatoes
with bacon bits and scallions. Serve immediately.
INGREDIENTS
5 medium russet potatoes, peeled, cut in quarters
2 sweet onions, peeled, thinly sliced
4 cloves garlic, peeled
1 stick (
1
/
2
cup) butter
1 cup heavy cream
1
1
/
2
cups whole milk
Kosher salt, as desired
2 cups green cabbage, shredded
1
/
2
cup bacon bits, for serving
1
/
2
cup scallions, sliced, for serving
TIP
This side dish goes great with pork chops or
corned beef.
TIP
If milk splatters on heating element during cooking,
wipe clean to avoid smoke during next cooking
process.
CORNED BEEF HASH
PREP:
15 MINUTES |
TOTAL COOK TIME:
30–35 MINUTES |
MAKES:
4–6 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1
Close lid and move slider to AIR FRY/STOVE TOP.
Select SEAR/SAUTÉ and set to HI-5. Open lid and
select START/STOP to begin preheating. Allow
unit to preheat for 5 minutes.
2
After 5 minutes, add corned beef to pot and sauté
for 5 minutes, or until fat has rendered.
3
Add oil, onion, bell pepper, and potatoes to pot.
Season with black pepper and 2 teaspoons salt.
Sauté for 5 to 10 minutes, until onion is translucent
and bell pepper has softened. Then let the hash
mixture cook for another 5 minutes, without
stirring, so a crust forms on the bottom.
4
After 5 minutes, stir mixture. Then let cook for
another 5 minutes, without stirring.
5
Crack eggs onto the surface on the hash and
season with remaining salt. Close lid and keep
slider in the AIR FRY/STOVETOP position. Select
BROIL and set time to 10 minutes. Select START/
STOP to begin. Check eggs frequently, cooking
until desired doneness is achieved.
6
When cooking is complete, serve eggs and hash
immediately with hot sauce.
INGREDIENTS
1
/
2
pound pre-cooked corned beef, diced
2 tablespoons vegetable oil
1 white onion, peeled, finely chopped
1 bell pepper, finely chopped
2 medium baking potatoes, peeled, diced
Ground black pepper, as desired
3 teaspoons kosher salt, divided
4–6 large eggs
Hot sauce, for serving
Sides & Snacks
70
71
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SIDES & SNA
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SIDES & SNA
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