Easy ham and potato hash
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 32 | ounces | Frozen hash brown potatoes -partially thawed |
| ¾ | cup | Chopped green bell pepper |
| ¾ | cup | Chopped red bell pepper |
| 3 | cups | Chopped cooked ham |
| 8 | ounces | Cream cheese; softened |
| 1½ | cup | Milk |
| 2½ | tablespoon | Dijon mustard |
| 1½ | cup | Chopped scallions |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Garlic pepper |
Directions
1. In a 4-quart electric slow cooker, combine the hash brown potatoes with the red and green bell peppers and ham. Stir to mix well. In a 1-quart glass measure, blend the cream cheese and milk. Heat in the microwave oven on high power 1 to 1-½ minutes, or until smooth when whisked together.
Stir in the mustard, 1 cup of the scallions, the garlic powder, and pepper until blended. Pour this cream cheese mixture evenly over the potatoes and ham; do not mix. 2. Cover and cook on the low heat setting 5 to 6 hours, or until the potatoes are tender. Stir gently. Sprinkle the remaining ½ cup scallions over the top and serve. Formatted by Lynn Thomas dcqp82a@.... Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton. Lynn's notes: Made this 4-16-98; omitted the peppers and used O'Brien potatoes instead of regular hash browns; cooked it for 6 hours on low. Very easy to do and it tasted great.
Recipe by: The Best Slow Cooker Cookbook Ever Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@...> on Apr 16, 1998