Crockpot Easy Ham and Potato Hash

Source: Jan Taylor

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

In a 4-quart 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 the 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.

Makes 6 servings.