| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Crockpot, Ham, Potatoes | 6 | Servings | |
INGREDIENTS
| 32 | oz | Frozen hash brown potatoes -partially thawed |
| 3/4 | c | Chopped green bell pepper |
| 3/4 | c | Chopped red bell pepper |
| 3 | c | Chopped cooked ham |
| 8 | oz | Cream cheese; softened |
| 1 1/2 | c | Milk |
| 2 1/2 | tb | Dijon mustard |
| 1 1/2 | c | Chopped scallions |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Garlic pepper |
INSTRUCTIONS
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 1-1/2 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. 2. 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. Formatted by Lynn Thomas dcqp82a@prodigy.com. 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@prodigy.net> on Apr 16, 1998
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