Easy Ham And Potato Hash Recipe - Cooking Index
Easy Ham And Potato Hash Recipe - Cooking Index
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 4 minutes, until barely thawed.
Courses: Main Course| 1 | Frozen hash brown potatoes - (32 oz) - partially thawed | |
| 3/4 cup | 109g / 3.8oz | Chopped green bell pepper |
| 3/4 cup | 109g / 3.8oz | Chopped red bell pepper |
| 3 cups | 438g / 15oz | Chopped cooked ham |
| 1 | Cream cheese - (8 oz) - softened | |
| 1 1/2 cups | 355ml | Milk |
| 2 1/2 tablespoons | 37ml | Dijon mustard |
| 1 1/2 cups | 93g / 3.3oz | Chopped green onions |
| 1/2 teaspoon | 2.5ml | Garlic powder |
| 1/2 teaspoon | 2.5ml | Garlic pepper |
In a 4-quart electric slow cooker, combine hash brown potatoes with red and green bell peppers and ham. Stir to mix well.
In a 1-quart glass measure, blend 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 mustard, 1 cup green onions, garlic powder and pepper until blended. Pour cream cheese mixture evenly over potatoes and ham; do not mix.
Cover and cook on LOW heat setting 5 to 6 hours or until potatoes are tender. Stir gently. Sprinkle remaining 1/2 cup green onions over top and serve.
This recipe yields 6 servings.
Source:
Springfield Union-News Food Section - 10-27-1999
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.