Crockpot Cheesy Hashbrowns & Ham

I found this recipe in the Taste of Homes Summer 2010 slow cooker recipes magazine.

Original recipe: 8 servings

1 package (32 ounces)frozen cubed hash brown potatoes, thawed

1 cup cubed fully cooked ham

1 small onion, chopped

2 cups (8 ounces) shredded cheddar cheese, divided

1 can (14-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup butter, melted

1 cup (8 ounces) sour cream

Step 1: In a 3 qt slow cooker, combine the potatoes, ham, onion and 1 cup of cheese. Combine soup and butter; pour over potato mixture. Cover and cook on low for 3-4 hours or until potatoes are tender.

Step 2: Stir in sour cream. Sprinkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.

My thoughts: We used the precooked diced ham by Johnsville and I liked it better than the larger chunks of ham. I also didn't use a whole onion but just enough for flavor. The recipe says one can of soup but a can of campbells is only 10 ounces and I did need the half of a second can because it was too dry without it. I also didn't thaw the potatos at all and it was perfectly done at 3.5 hours on low. It was very simple and we both loved it. It was also one of those meals that almost tasted better the next day reheated at lunch yum! As always, i recommend the slow cooker liners for less dishes :) Enjoy!

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