Recipe - Easy Ham And Potato Hash

32 ounce Frozen hash brown potatoes
partially thawed
Three fourths cup Chopped green bell pepper
Three fourths cup Chopped red bell pepper
3 cup Chopped cooked ham
8 ounce Cream cheese; softened
1 One half cup Milk
2 One half tablespoon Dijon mustard
1 One half cup Chopped scallions
One half teaspoon Garlic powder
One half teaspoon Garlic pepper

1. In a 4quart electric slow cooker, combine the hash brown potatoes with
the red and green bell peppers and ham. Stir to mix well. In a 1quart
glass measure, blend the cream cheese and milk. Heat in the microwave oven
on high power 1 to 1One half 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 One half cup
scallions over the top and serve. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: The Best Slow Cooker Cookbook Ever by Natalie
Haughton. Lynn's notes: Made this 41698; 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@prodigy.net on
Apr 16, 1998