The pressure builds and you start counting down minutes until you eat. You can almost smell those potatoes and eggs mingling in your pressure cooker. That float valve whispers it's time, the sealing ring holds tight, and you wait for that tender pull moment when everything's perfect.
In the kitchen, you catch yourself staring at the cooker like it's a treasure chest about to open. You feel kinda excited and hungry but gotta stay patient. It's dang worth the wait when the eggs and potatoes come out all cozy and warm.
As the quick release hisses and you lift the lid, you spot the broth depth soaking into every little potato cube and egg swirl. The steam rising and cheese melting just makes you wanna dive right in with a fork. Trust me, this scramble recipe's gonna be your new fave breakfast.
What Makes Pressure Cooking Win Every Round
- Speed - You get a hearty meal way faster than regular cooking.
- Flavor lock - That sealing ring keeps all the good stuff right inside.
- Even cooking - Potatoes, eggs, cheese all cook perfectly without guesswork.
- Tender pull - Potatoes come out soft but not mushy, just the right feel.
- Energy saver - Shorter cook time means less stove or oven fuss.
- User friendly - Just set that float valve and start counting down.
- Cleanup easy - One pot, less mess, less stress.
Check out our tips on pressure cooker tips and easy one pot meals to make your kitchen time smoother.
Everything You Need Lined Up
- 28 ounce bag Potatoes O'Brien
- 1 pound cooked sausage or ham (your pick)
- 6 Tablespoons butter
- 18 eggs
- Salt and pepper to taste
- 1-2 cups shredded cheddar cheese
- Freeze dried chives, just a sprinkle
- A splash of oil for cooking
- Optional extras like hot sauce or paprika
You gotta have your ingredients ready before you jump in. Those potatoes O'Brien bring extra flavor right from the bag - it's like already done the work for you. Cooked sausage or ham adds some meaty goodness but you can swap it out or skip if you want.
That butter's gonna make your eggs extra rich. Eighteen eggs means you're feeding a crowd or planning leftovers - bonus! Keep salt and pepper handy to punch up your taste buds. The cheddar melts nice and gooey creating the perfect cheesy blanket on your scramble.
Freeze dried chives add a fresh pop without needing to chop fresh herbs. Oh and don't forget a little oil to keep potatoes from sticking when you brown them in the skillet first. You can even toss in some hot sauce or paprika if you like a bit of zing.
For more on seasoning blends, see our best spices for eggs and get inspiration from our smoked sausage recipes.
The Full Pressure Cooker Journey
- Peel and dice the potatoes into small cubes. Try to keep 'em all kinda the same size so they cook evenly.
- Heat a splash of oil in your skillet over medium heat. Toss in the diced potatoes and cook 'em until they're tender and lightly browned. Around 15-20 minutes works good.
- While potatoes brown, beat the 18 eggs in a big bowl. Sprinkle with salt and pepper. You gotta mix 'em up well.
- Once potatoes are cooked, move 'em to the pressure cooker pot. Add the butter, sausage or ham, and pour the eggs over all that goodness.
- Gently stir everything together to combine. Make sure eggs settle around the potatoes, not too thick, not too thin.
- Seal the pressure cooker lid and set the float valve to seal. Cook on high for about 5 minutes is perfect for eggs to set but still stay moist.
- Do a quick release to let the steam out fast once the timer goes off. Lift the lid carefully and check that tender pull of potatoes and that creamy egg texture.
- Sprinkle shredded cheddar cheese over the top, stir gently until melted and gooey. Toss in freeze dried chives or your favorite fresh herb right before serving. Dig in!
Get more cooking process hacks at egg recipes and learn about pressure cooker basics to master your kitchen skills.
Smart Shortcuts for Busy Days
- Use frozen diced potatoes instead of fresh and skip the peeling and chopping steps.
- Grab pre-cooked sausage or deli ham for easy add-in without cooking meat first.
- Mix eggs, salt, pepper, and cheese ahead of time, then just combine with potatoes in the pot.
- Use quick release to get your meal out faster and prevent overcooking.
These shortcuts make your morning scramble a breeze when time's tight. Less chopping, less waiting, more yum.
Your First Taste After the Wait
The first bite hits you with creamy eggs hugging soft potato cubes. You sense that tender pull of the potatoes that melts in your mouth without being mushy. There's a rich buttery feel that wraps around every forkful.
The cheese adds a velvety gooeyness that smells like comfort. That little touch of sausage gives a salty pop balancing the earthiness of potatoes. You catch hints of chives floating in every bite-fresh and surprising.
This scramble tastes like a sunny morning after a slow wake-up, warm and cozy and just a bit fancy. You just wanna sit down with friends or family and savor every dang mouthful.
For storage tips, don't miss our meal prep and storage guide.
How to Store This for Later
- Fridge: Pack leftovers in airtight containers and keep up to 3 days. Reheat gently to keep eggs soft.
- Freezer: Cool completely then freeze in portioned bags or boxes. Best eaten within 1 month. Thaw overnight in fridge before warming.
- Lunchbox: Portion in microwave-safe containers for a grab-and-go meal. Add extra cheese after reheating if you want it gooier.
Storing this scramble works best if you don't let it sit out too long before packing up. The tenderness of the potatoes and creamy eggs can shift if left too long at room temp.
Keep it sealed tight to avoid fridge smells. When you reheat, use low heat and cover so moisture stays inside and nothing dries out. This way you get nearly fresh-from-cooker vibes each time.
What People Always Ask Me
- Q: Can I use fresh potatoes instead of frozen?
A: Yeah, just peel and dice 'em uniform and brown first to get that tender pull. - Q: How do I prevent eggs from overcooking?
A: Cook only 5 minutes under pressure then do a quick release fast to keep eggs creamy. - Q: Is it okay to skip the sausage?
A: Totally fine, just adds extra protein and flavor. You can go all veggie if you want. - Q: Can I add other veggies?
A: Sure, just remember to chop them small and avoid watery ones so your scramble stays perfect. - Q: What's the float valve for?
A: It controls steam release to keep pressure cooking safe and perfect so food cooks right. - Q: How do I clean the sealing ring?
A: Take it out and wash with warm soapy water. Make sure it's dry before putting it back to keep seal tight.
Egg and Potato Scramble
Equipment
- 1 Skillet for browning potatoes
Ingredients
Main ingredients
- 28 ounce bag Potatoes O’Brien
- 1 pound cooked sausage or ham your pick
- 6 Tablespoons butter
- 18 eggs
- Salt and pepper to taste
- 1-2 cups shredded cheddar cheese
- Freeze dried chives just a sprinkle
- A splash oil for cooking
- Optional extras like hot sauce or paprika
Instructions
Instructions
- Peel and dice the potatoes into small cubes. Try to keep ’em all kinda the same size so they cook evenly.
- Heat a splash of oil in your skillet over medium heat. Toss in the diced potatoes and cook ’em until they’re tender and lightly browned. Around 15-20 minutes works good.
- While potatoes brown, beat the 18 eggs in a big bowl. Sprinkle with salt and pepper. You gotta mix ‘em up well.
- Once potatoes are cooked, move ’em to the pressure cooker pot. Add the butter, sausage or ham, and pour the eggs over all that goodness.
- Gently stir everything together to combine. Make sure eggs settle around the potatoes, not too thick, not too thin.
- Seal the pressure cooker lid and set the float valve to seal. Cook on high for about 5 minutes is perfect for eggs to set but still stay moist.
- Do a quick release to let the steam out fast once the timer goes off. Lift the lid carefully and check that tender pull of potatoes and that creamy egg texture.
- Sprinkle shredded cheddar cheese over the top, stir gently until melted and gooey. Toss in freeze dried chives or your favorite fresh herb right before serving. Dig in!
