The trio of bacon, eggs, and potatoes is classic hearty breakfast food. Spice it up with jalapenos for the chilly mornings!
1 1/2 lbs small red potatoes
8 large eggs
1/2 cup thinly sliced green onions, plus more for serving
4 slices low sodium bacon, crisp-cooked and crumbled
1/4 cup pickled jalapenos, chopped
1/4 cup chopped freshly parsley (or coriander if you like a stronger hit)
1/2 tsp salt
1/2 tsp freshly ground pepper
Butter for greasing
1/2 tsp paprika
Your favourite salsa + hot sauce (optional)
Place the potatoes in a 6-q Instant Pot. Add 1/2 cup water. Lock the lid in place
Select Manual and cook on high pressure for 5 minutes. Use natural release. Discard water. Let the potatoes cool until easy to handle.
Meanwhile, combine the eggs, green onions, bacon, pickled jalapenos, parsley, salt, and black pepper. Slice the potatoes. Carefully stir into the egg mixture.
Place the rack in the pot. Add 1 1/2 cups water. Grease a 1-q souffle dish with butter. Pour the egg mixture into the prepared dish. Sprinkle with paprika. Place the dish on the rack. Lock the lid in place.
Select Manual and cook on high pressure for 20 minutes. Use natural release. Carefully remove the dish. Let the frittata cool on a wire for at least 10 minutes before slicing.
Spoon salsa on servings, top with additional sliced green onions, and serve with sriracha or hot sauce if desired.