Amy Butcher of Columbus, Georgia shared this recipe with us. She writes, "Absolutely the best served with eggs sunny-side-up, crispy bacon and biscuits topped with honey butter."
28-oz. pkg. frozen diced potatoes
2 c. cooked ham, cubed
2-oz. jar diced pimentos, drained
10-3/4 oz. can Cheddar cheese soup
3/4 c. milk
1/4 t. pepper
In a slow cooker, combine potatoes, ham and pimentos. In a bowl, combine soup, milk and pepper; pour over potato mixture. Cover and cook on low setting for 6 to 8 hours. Serves 4.