This is a no-fuss main dish and is an old fashioned favorite. Use leftover ham from Sunday's dinner or look for diced, cooked ham at your local supermarket. Some larger supermarket salad bars provide cubed ham as well.
28 oz pkg loose-pack frozen hash brown potatoes with onions and pepper
(or if you can only find the original hash browns, add 1/2 C each chopped onions & peppers)
2 C diced fully cooked ham
4 oz diced pimientos, drained
1 t black pepper
1 can condensed cheddar cheese soup
3/4 C milk
1 T snipped fresh or dried parsley
salt, to taste
salt, to taste
Combine hash browns, ham, pimientos and pepper in a crock pot.
In a medium bowl combine soup and milk; pour over potato mixture.
Mix to combine.
Cover and cook on low heat setting for 7-9 hours or on high heat setting for 3 1/2 - 4 hours.
Then stir in parsley.
In a medium bowl combine soup and milk; pour over potato mixture.
Mix to combine.
Cover and cook on low heat setting for 7-9 hours or on high heat setting for 3 1/2 - 4 hours.
Then stir in parsley.
0 comments:
Post a Comment