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Ingredientes
- Whether you serve it with scrambled Large eggs and English muffins for brunch or possibly with whole-grain bread and tossed salad for supper, this is a delicious, no-fuss way to use leftover ham.
- 1 pkt (32 ounces) 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
- 1 pkt (8 ounces) cream cheese, softened
- 1 1/2 c. lowfat milk
- 2 1/2 Tbsp. Dijon mustard
- 1 1/2 c. minced green onions
- 1/2 tsp garlic pwdr
- 1/2 tsp garlic pepper
Direcciones
- In a 4-qt electric slow cooker, combine hash brown potatoes with red and green bell peppers and ham. Stir to mix well. In a 1-qt glass measure, blend cream cheese and lowfat milk. Heat in microwave oven on high power 1 to 1 1/2 min or possibly till smooth when whisked together. Stir in mustard, 1 c. green onions, garlic pwdr and pepper till blended. Pour cream cheese mix proportionately over potatoes and ham; don't mix.
- Cover and cook on low-heat setting 5 to 6 hrs or possibly till potatoes are tender.
- Stir gently. Sprinkle remaining 1/2 c. green onions over top and serve.
- Makes 6servings.
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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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