1 pkg frozen hashed brown potatoes (32 oz)
1 tsp salt
.5 tsp pepper
1 can cream of chicken soup, condensed
1 can evaporated milk (12 oz)
1.5 cups cooked ham, chopped
2 cups grated cheddar cheese, divided
Toss all ingredients except one cup cheddar cheese in slow cooker.
Cover and cook on low heat 5-6 hours. Thirty minutes before serving, sprinkle reserved cheddar cheese on top.
Makes 4-6 servingss.
This was exceptionally good but felt really fatty - which I'm sure it was. I served it with a salad of lettuce and cucumbers in a poppy seed dressing.
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