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Ham and Potato Hash

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 seasoning

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.

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