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Ham and Tater Hash

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
8 ounces cream cheese -- softened
1 1/2 cups milk
2 1/2 tablespoons Dijon mustard
1 1/2 cups chopped scallions or green onions (optional)
1/2 teaspoon garlic powder
1/2 teaspoon garlic pepper

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 1-1/2 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.

Cover and cook on the low heat setting 5 to 6 hours, or until the potatoes are tender. Stir gently. Sprinkle the remaining 1/2 cup scallions over the top and serve.

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