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Add a photoServings: 6
Ingredients
- 32 ounce Frzn hash brown potatoes partially thawed
- 3/4 c. Minced green bell pepper
- 3/4 c. Minced red bell pepper
- 3 c. Minced cooked ham
- 8 ounce Cream cheese, softened
- 1 1/2 c. Lowfat milk
- 2 1/2 Tbsp. Dijon mustard
- 1 1/2 c. Minced scallions
- 1/2 tsp Garlic pwdr
- 1/2 tsp Garlic pepper
Directions
- 1. In a 4-qt electric slow cooker, combine the hash brown potatoes with the red and green bell peppers and ham. Stir to mix well. In a 1-qt glass measure, blend the cream cheese and lowfat milk. Heat in the microwave oven on high power 1 to 1-1/2 min, or possibly till smooth when whisked together.
- Stir in the mustard, 1 c. of the scallions, the garlic pwdr, and pepper till blended. Pour this cream cheese mix proportionately over the potatoes and ham; don't mix. 2. Cover and cook on the low heat setting 5 to 6 hrs, or possibly till the potatoes are tender. Stir gently. Sprinkle the remaining 1/2 c. scallions over the top and serve.
- 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 hrs on low. Very easy to do and it tasted great.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 429g | |
| Recipe makes 6 servings | |
| Calories 457 | |
| Calories from Fat 196 | 43% |
| Total Fat 22.14g | 28% |
| Saturated Fat 9.93g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 1691mg | 70% |
| Potassium 1034mg | 30% |
| Total Carbs 36.15g | 10% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.1g | 4% |
| Protein 29.08g | 47% |
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