The_Sonarman
03-14-2001, 04:44 PM
Easy Ham & Potato Hash
An excellent use for leftover ham, this creamy dish uses the crockpot and frozen hash brown potatoes for ease. It may be served for lunch, dinner or brunch.
By the way, just what the heck is "brunch"? Is that "breakfast-lunch"? If so, does this imply there is a "dinch"?
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 (I use much less)
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.
Yield: 6 servings.
An excellent use for leftover ham, this creamy dish uses the crockpot and frozen hash brown potatoes for ease. It may be served for lunch, dinner or brunch.
By the way, just what the heck is "brunch"? Is that "breakfast-lunch"? If so, does this imply there is a "dinch"?
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 (I use much less)
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.
Yield: 6 servings.