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!