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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Instant Pot Breakfast Hash

 Instant Pot Breakfast Hash Recipe


Instant Pot Breakfast Hash Recipe

A hearty, flavorful breakfast hash made easy with the Instant Pot! This dish combines crispy potatoes, savory sausage, and fresh veggies for a filling meal perfect for breakfast or brunch.

Ingredients (Serves 4):

  • 2 tablespoons olive oil
  • 1 pound (450g) breakfast sausage (or bacon, diced)
  • 1 medium onion, diced
  • 1 bell pepper, diced (any color)
  • 3 cloves garlic, minced
  • 1 pound (450g) potatoes, diced (Yukon Gold or red potatoes work best)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 4 large eggs (optional, for topping)
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
  • Fresh parsley or green onions, for garnish

Instructions:

  1. Sauté the Sausage and Veggies:

    • Set the Instant Pot to the Sauté function.
    • Add olive oil and let it heat for a minute.
    • Cook the sausage, breaking it up as it browns, for about 5-7 minutes.
    • Add onion, bell pepper, and garlic. Sauté for another 3-4 minutes until the veggies soften.

  2. Add the Potatoes and Seasoning:

    • Turn off the Sauté function.
    • Add diced potatoes, smoked paprika, salt, and black pepper. Mix well to coat the potatoes with the sausage and seasoning.

  3. Pressure Cook:

    • Add 1/2 cup of water to the pot to prevent sticking and ensure even cooking.
    • Secure the lid and set the Instant Pot to Manual (High Pressure) for 3 minutes.
    • Once done, allow a Quick Release of pressure.

  4. Optional Step – Crisping the Hash:

    • If you prefer crispy hash, transfer the mixture to a baking sheet and broil in the oven for 5-7 minutes, or use the Air Fryer Lid on the Instant Pot to crisp it up.

  5. Cook the Eggs (Optional):

    • If desired, fry or poach eggs separately to serve on top of the hash.

  6. Assemble and Serve:

    • Sprinkle shredded cheese over the hash while it’s still hot so it melts.
    • Serve with eggs on top, garnished with parsley or green onions.

Tips:

  • Add mushrooms, spinach, or zucchini for extra veggies.
  • For a spicy kick, toss in diced jalapeños or a dash of hot sauce.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet.

Enjoy your warm, savory Instant Pot Breakfast Hash! 🥔🍳🌿

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