Slow Cooker Ham, Egg, & Hash Brown Recipe

Slow Cooker Ham, Egg, & Hash Brown Recipe
Looking for something easy for Easter Brunch? This quick Slow Cooker Ham, Eggs, and Hash Browns can be put together in about 15 minutes hands-on time. It can be assembled in the slow cooker before leaving for church, and will be ready as soon as everyone gets home. It’s almost a complete meal and needs only a brunch bread of some kind and fruit for a complete meal that’s good enough for company. If company isn’t coming, toast or warm tortillas and a grapefruit half will complement the meal nicely.
This casserole is easy enough for a leisurely weekend breakfast, too. It can also be assembled the night before and put on a timer to start cooking 3 or 4 hours before planning to serve. Inexpensive timers are available at hardware, variety, and department stores. They’re perfect for slow cooker dishes and prevent overcooking.

6 Servings

1 pound frozen shredded hash brown potatoes
1 cup chopped onion
2 tablespoons cold butter, chopped
1/2 pound diced lean ham
2 cups shredded cheddar jack cheese

8 eggs
1/3 cup milk
1/2 cup medium salsa
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
  1. Spray the crock of a 2-3 quart slow cooker with non-stick spray.

  2. Place half of the hash browns on the bottom; top with half of the onion and half of the butter.

  3. Sprinkle half of the ham over the butter, then half of the cheese. Repeat.

  4. Whisk together the eggs, milk, salsa, salt, and pepper; pour evenly over the cheese.

  5. Set the slow cooker to the low setting and cook on low 3-6 hours or until set.

  6. Serve with additional salsa if desired.

””Amount Per Serving
Calories 419 Calories from Fat 237
Percent Total Calories From: Fat 57% Protein 25% Carb. 18%

Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 14 g
Cholesterol 351 mg
Sodium 1245 mg
Total Carbohydrate 19 g
Dietary Fiber 1 g
Sugars 0 g
Protein 26 g

Vitamin A 22% Vitamin C 28% Calcium 0% Iron 14%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.