April 09, 2012

Who needs a recipe to use up leftover ham from Easter? Hashbrown Potatoes with Ham - SO GOOD!

Although I've posted this recipe in the past (a couple different versions since it's so easy to 'play' with) I knew this morning there were thousands of people just like me with leftover ham sitting in the refrigerator from Easter dinner yesterday. Let's use it up!

This morning I knew the exact version of this recipe I wanted to post.  It's the version I have handwritten on a recipe card with the notation and family-given moniker of;  "The Potatoes that Haley likes"  Which is exactly what they are called in this house whenever they are asked for my kids.  BTW:  Haley is a friend of my youngest daughter who loves these potatoes so much she wanted them for dinner and breakfast... and then requested them whenever she would spend the night.  This makes a family sized batch so you can half it if you wish or make the whole thing and freeze half. 

Hashbrown Potatoes with Ham

32 oz. pkg. frozen shredded or diced hash brown potatoes
2 c cream, heavy or regular
1 - 8 oz. pkg. cream cheese
1 can cream of celery soup
1 can cream of chicken soup
1/2 t fresh ground black pepper
1 t onion powder
1 1/2 c cooked, diced ham

Mix in a large bowl and pour into a greased pan.  Bake at 375F for 1 hour.  In a crockpot, cook on high 3 hours and leave the lid off for the last 45 minutes or so to thicken up.  Note you can adapt this recipe in many ways!  Including using a 12 oz. can evaporated milk instead of cream, adding some cheese, real diced onion instead of powder, etc.Print Friendly and PDF