Slow Cooker Cheesy Potato Soup with Ham
1 (28 ounce) package
frozen hash brown
potatoes, thawed
2 cups diced cooked ham
½ cup diced onion
2 stalks celery, chopped
4 cups chicken broth
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
1 (8 ounce) package
cream cheese, softened
1 (8 ounce) package
shredded Cheddar
cheese
2 Tbsp. chopped green
onions, or to taste
Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine.
Cook on low heat until celery is soft, 4 to 5 hours.
Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.
Creamed Eggs
6 large eggs
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 cups milk
⅛ tsp. ground white
pepper (Optional)
Salt and freshly ground
black pepper to taste
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk so that no lumps form and stir constantly until mixture comes to a boil.
Stir white pepper, salt, black pepper, and chopped eggs into the sauce; stir until eggs are heated through.
Ham Salad
1 ½ pounds cooked ham,
chopped
¾ cup mayonnaise, or as
needed
⅓ cup dried minced onion
or to taste
⅓ cup dill pickle relish
¼ cup brown mustard
Add ham to the bowl of a food processor; pulse until finely chopped but not pasty, 6 or 7 pulses. (You may need to do this in batches.) Transfer to a large bowl; repeat with remaining ham.
Stir mayonnaise, onion, relish, and mustard into chopped ham mixture until well combined; add more mayonnaise if mixture is too dry. Chill ham salad until ready to serve.
Leftover Ham -n- Potato Casserole
6 small potatoes, peeled
and cut into ½-inch
cubes
7 Tbsp. butter, divided
⅔ pound leftover cooked
ham, cut into ½-inch
cubes
1 small onion, finely
chopped
3 Tbsp. all-purpose flour
1 ½ cups milk
Salt and ground black
pepper to taste
1 (8 ounce) package
shredded Cheddar
cheese
¼ cup bread crumbs
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium low and simmer until tender, 10 to 15 minutes.
Meanwhile, preheat the oven to 350 degree. Grease a 1-½-quart baking dish.
When the potatoes are almost finished, melt 3 tablespoons butter in a skillet over medium heat. Add ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat.
Drain potatoes; add to the ham mixture and stir to combine. Transfer to the prepared baking dish.
Melt remaining 4 tablespoons butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.
Gradually whisk milk into the flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes. Reduce heat to medium-low and stir in Cheddar cheese until melted.
Pour cheese sauce over ham and potatoes. Sprinkle bread crumbs over top.
Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes. Serve hot.
Ham Croquettes
½ pound diced ham
1 large egg
1 Tbsp. mayonnaise
1 cup dry bread crumbs,
divided
Preheat the oven to 350 degrees.
Mix ham, egg, mayonnaise, and half of the bread crumbs together in a bowl; shape into 6 balls. Spread remaining bread crumbs onto a plate; roll balls in crumbs to coat; arrange in a baking dish.
Bake croquettes in the preheated oven until golden brown, 20 to 25 minutes.
Cook’s Note—I personally like cream cheese or Cheddar cheese in the filling but you can put whatever you want in the middle.
Loading Comments