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

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