This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
Super-Fast Slow Cooking!
Click to view all six recipes shared.
Sunrise Hashbrowns
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.
