Tinfoil Chef

We ran across this one recently in a book of slow cooker recipes and it turned out a lot better than we had anticipated.

Of course, the first thing we did was to double the recipe. It calls for a 4 quart cooker and ours is a 7 quart, so we fudged a bit on the ham and hash browns and doubled everything else.

2 cups or so of chopped bell pepper, ( we used green because that’s what we had on hand but you could use whichever you prefer or mix ‘em up and use several kinds.) 2 packages of frozen hash browns thawed enough to crumble and about half of one of those five pound boneless hams diced into 1/4 inch or so pieces.

Crumble the hash browns into the slow cooker and then mix in the bell peppers and the ham.

Mix 2 8oz packages of cream cheese with 3 cups of milk. Heat it in a microwave oven on high for 2 to 3 minutes or until it’s smooth when you whisk it together. Stir in about 4 tablespoons of Dijon mustard and 2 cups of onions diced (I took a couple minutes to saute the onions in extra virgin olive oil until they just started to turn clear.). Add a teaspoon of garlic powder, mix it until blended.

Pour the cream cheese mixture evenly over the potatoes and ham and do not mix it in. (that was the hard part for me, I tend to stir things when adding them to something like this)

Cook on low for 5 to 6 hours or until potatoes are tender.

Made this way, we had enough that we had it for supper twice and once as a side with lunch.

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