Easy Ham and Potato Hash
Source of Recipe
From "The Best Slow Cooker Cookbook Ever" by Natalie Haughton
Recipe Introduction
Cook's note: Whether you serve it with scrambled eggs and English muffins for brunch or with whole-grain bread and tossed salad for supper, this is a delicious, no-fuss way to use leftover ham. If you forget to take the potatoes out of the freezer, microwave on high power for 4 minutes, until barely thawed.
List of Ingredients
1 package (32 ounces) frozen hash brown potatoes, partially thawed
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
3 cups chopped cooked ham
1 package (8 ounces) cream cheese, softened
1 1/2 cups milk
2 1/2 tablespoons Dijon mustard
1 1/2 cups chopped green onions, divided
1/2 teaspoon garlic powder
1/2 teaspoon garlic pepper seasoningRecipe
In a 4-quart electric slow cooker, combine the hash brown potatoes with the bell peppers and ham. Stir to mix well.
In a medium bowl or 1-quart glass measure, blend the cream cheese and milk. Heat in microwave oven on high power 1 to 1 1/2 minutes or until smooth when whisked together. Stir in the mustard, 1 cup of the green onions, the garlic powder and the garlic pepper until blended. Pour the mixture evenly over the potatoes and ham; do not mix.
Cover and cook on low-heat setting 5 to 6 hours or until the potatoes are tender. Stir gently. Sprinkle the remaining 1/2 cup of green onions over the top and serve.
Makes 6 servings.
433 calories (43% from fat), 21 grams fat (11 grams sat. fat), 37 grams carbohydrate, 25 grams protein, 1,171 mg sodium, 90 mg cholesterol, 145 mg calcium, 3 grams fiber
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