Instructions: In a 4-quart electric slow cooker, combine hash brown potatoes with red and green bell peppers and ham. Stir to mix well. In a 1-quart glass measure, blend cream cheese and milk. Heat in microwave oven on high power 1 to 1 1/2 minutes or until smooth when whisked together. Stir in mustard, 1 cup green onions, garlic powder and pepper until blended. Pour cream cheese mixture evenly over potatoes and ham; do not mix.

Cover and cook on low-heat setting 5 to 6 hours or until potatoes are tender.

Stir gently. Sprinkle remaining 1/2 cup green onions over top and serve.

Makes 6
servings.

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