Ingredients
1 cup warm water (110° to 115°)1 tablespoon beef base1/2 pound sliced fresh mushrooms1 large onion, coarsely chopped3 garlic cloves, minced1 boneless beef chuck roast (3 pounds) 1/2 teaspoon pepper1 tablespoon Worcestershire sauce1 package (28 ounces) frozen O’Brien potatoesEGGS:2 tablespoons butter, divided 10 large eggs, divided use1/2 teaspoon salt, divided 1/2 teaspoon pepper, divided Minced chives
Preparation
In a 6-qt. electric pressure cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to pressure cooker. Drizzle with Worcestershire sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
Remove roast; when cool enough to handle, shred meat with 2 forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, transfer vegetables from pressure cooker to skillet; heat through. Discard cooking juices.
For eggs, heat 1 tablespoon butter over medium-high heat in another large skillet. Break 5 eggs, 1 at a time, into pan. Sprinkle with half the salt and pepper. Reduce heat to low. Cook until eggs reach desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives.
