Easy Ham and Potato Hash (Recipe)

Whether you serve it with scrambled eggs and English muffins for brunch or with whole-grain bread and a tossed salad for supper, this is a delicious, no fuss way to use leftover ham.  Note: if you forget to take the potatoes out of the freezer, microwave them on high power for 4 minutes, until barely thawed.

Ingredients

1 (32 ounce) package 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 (8 ounce) package cream cheese, softened

1 1/2 cups milk

2 1/2 tablespoons Dijon mustard

1 1/2 cups chopped scallions

1/2 teaspoon garlic powder

1/2 teaspoon garlic pepper

Steps

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 a 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.