Western Omelet Casserole

32-oz. bag frozen hash brown potatoes
1 lb. cooked ham, cubed
1 ½ cups hredded cheddar cheese
12 eggs
1 cup milk
1 tsp. salt
1 tsp. pepper

Layer one-third each of frozen potatoes, ham, and cheese in bottom of slow cooker. Repeat two times. Beat together eggs, milk, salt, and pepper. Pour mixture over previous ingredients. Cover and cook on low 8-9 hours.

Cream Cheese Potato Soup

3 cups water
1 cup ham, diced
1 bag southern style frozen hash browns
8 oz 1/3 less fat cream cheese
1/2 onion, chopped
1 tsp. garlic salt
1/2 tsp black pepper

Combine all ingredients in slow cooker. Cover and cook on high 4 hours, stirring occasionally.

Variations:

• corn chowder - add 1 can whole corn (drained) & 1 can cream corn an hour before serving
• steak & cheese - add leftover steak or roast and a cup of shredded cheddar cheese
• clam chowder - add 1 cup whole milk and a can of clams (drained)