SERVES: 2
SERVING SIZE: 1 RAMEKIN
PREP: 5 MINUTES
PRESSURE: 2 MINUTES
TOTAL: 20 MINUTES
SETTINGS: SAUTÉ/PRESSURE COOK
RELEASE: NATURAL/QUICK
Savory and smoky, this keto-friendly hash features eggs, crisp bacon, and gooey cheddar cheese. To help keep the carbs low, it’s made with grated zucchini instead of potatoes.
2 tbsp butter, divided
2⁄3 cup grated zucchini
2 slices cooked bacon, chopped
1⁄4 cup shredded cheddar cheese
2 large eggs
1⁄4 tsp fine grind sea salt
1⁄4 tsp ground black pepper
1 Select Sauté (Normal) and add 1 tbsp butter to the inner pot. Once the butter is melted, add the zucchini and sauté for 3 minutes or until the zucchini softens and begins to brown. Press Cancel to turn off the pot.
2 Transfer the zucchini to a medium bowl and add the bacon and cheese. Stir to combine. Set aside.
3 Remove the inner pot from the base, rinse and wipe dry, and then return the pot to the base. Place the steam rack in the inner pot and add 11⁄2 cups water to the bottom of the pot.
4 Coat two 3-ounce (85g) ramekins with the remaining butter. Add equal amounts of the zucchini mixture to each ramekin.
5 Crack 1 egg into each ramekin, being careful not to break the yolks. Place the ramekins on the steam rack.
6 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 2 minutes.
7 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
8 Open the lid, carefully grasp the steam rack handles, and lift the rack and ramekins out of the pot.
9 Season each serving with the sea salt and black pepper. Serve warm.
tip Use ovenproof ramekins that are small enough to fit in the inner pot; preferably no smaller than 3 inches (7.5cm) in diameter and no larger than 4 inches (10cm) in diameter.
CALORIES: 295 FAT: 23g NET CARBS: 4g PROTEIN: 14g