Easy Homeschool Meals: Slow Cooker Ham and Hashbrowns

When our first oven went out (the one that came with our house), I was L-O-S-T…lost. I had just begun to really start cooking and I was actually enjoying it, and *poof* out it went. The oven would not light. Thankfully, I could still use the stove. But, that really put me in a bind. I mean, I already had my menu planned for the week and really, the rest of that month (I think there were 2 weeks left) and I had no idea what I was going to do about cooking all the things I had planned. AAAHHHH!!!!!

So, for a few days I trekked down to my parents’ house (only 5 doors down) and baked what I needed to there. Brought it home and served it to my family. Boy did that wear me out fast!

So, after I had cooked what was already planned I began searching the internet for some easy Slow Cooker recipes. This was of course before the wonderful days of Crockin’ Girls. Now you need to understand this was in my early stages of cooking and I could. not. deviate from my plans. It just threw me into a tizzy…seriously! I literally could not think outside the box. There was no, adding extra spices or changing things out, etc. I literally had to follow the recipe word-for-word. I think its part of my personality, because I can’t play the piano without music either! lol  I’m a rules kinda girl and I kinda like it that way.

Along with hours of internet searches, I also sought out magazines that had slow cooker recipes. And that’s where I found this gem of a meal! This recipe is so quick and easy. And with only 7 ingredients it quickly became one of our favorites and I’m sure it will become one of yours too! It’s also a great way to use some of that holiday ham that you have leftover!!

Hashbrowns w/ Ham

(adapted from Taste of Home magazine)

2 pkg (24 oz) frozen CUBED hashbrown potatoes, thawed (You can also dice up your own white or red potatoes)

1 cup CUBED (or diced) fully cooked ham (we use Turkey-Ham from Aldi’s)

1 small onion, chopped (or 3 TBSP minced onion)

2 cups (8 oz) shredded cheddar cheese, divided

1 can (14 ¾ oz) Cream of Chicken soup

½ cup butter, melted

1 cup (8 oz) sour cream

In a medium bowl, combine the potatoes, ham, onion & 1 cup cheese, soup & butter.

Make sure you really get to the bottom of the bowl so all the soup and butter is distributed.

Pour into slow cooker. *I love using the liners for easy clean-up!

Cover & cook on LOW for 3-4 hours or until potatoes are tender.

When the potatoes are tender stir in sour cream.

Sprinkle remaining cheese on top. (I usually add a little extra, since our family loves cheese.)

Cover & cook for another 15 minutes or until cheese is melted.

Serve with your favorite veggie side and ENJOY!!!!

What’s your favorite way to use up leftovers?

Blessings,

Annette

Annette has been married to her husband and best friend for 9 years. They are raising their four children to follow the Lord’s will, no matter what. Annette longs for the day when she will meet her 5 children who have entered heaven before her. She enjoys creating UNIT STUDIES with FREE PRINTABLES for homeschool families and she gets her scrapbooking fix in by making Subway Art for herself and her readers. You can follow her crazy life at In All You Do where she blogs about homeschooling, gluten-free recipes, DIY projects and maintaining her sanity. Or keep up with her through Facebook, Twitter or Instagram.

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