Skip to main content

Featured

Ice Cream Cone Cake

 Ice Cream Cone Cake Yesss! An Ice Cream Cone Cake is a fun, whimsical treat that looks like it’s straight from a kid’s birthday dream — but it’s just as loved by adults who appreciate dessert with flair . This cake is all about playfulness, combining real cake with the look of an ice cream cone meltdown. 🍦🎂 🍦 Ice Cream Cone Cake A festive layer cake topped with upside-down ice cream cones and drippy “melting” ganache! 🎉 Great for birthdays, summer parties, or anytime you want to show off. 🍽️ Serves: 10–12 ⏱️ Total time: ~2 hours (includes cooling & decorating) 📝 Ingredients Cake (any flavor you love — here's a classic vanilla): 2½ cups all-purpose flour 2½ tsp baking powder ½ tsp salt ¾ cup unsalted butter, softened 1¾ cups granulated sugar 4 large eggs 1 tbsp vanilla extract 1 cup whole milk Buttercream Frosting: 1½ cups unsalted butter, softened 5–6 cups powdered sugar 2–3 tbsp milk or cream 1 tbsp vanilla extract Foo...
Post a Comment
Read more
Labels

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! 🥔🍳🌿

Labels:

Comments

Post a Comment

Popular Posts