1. In a 4-quart electric slow cooker, combine the hash brown potatoes with the red and green bell peppers and ham. Stir to mix well. In a 1-quart glass measure, blend the cream cheese and milk. Heat in the microwave oven on high power 1 to 1-1/2 minutes, or until smooth when whisked together. Stir in the mustard, 1 cup of the scallions, the garlic powder, and pepper until blended. Pour this cream cheese mixture evenly over the potatoes and ham; do not mix. 2. Cover and cook on the low heat setting 5 to 6 hours, or until the potatoes are tender. Stir gently. Sprinkle the remaining 1/2 cup scallions over the top and serve. Formatted by Lynn Thomas dcqp82a@prodigy. Com.

Haughton. Lynn's notes: Made this 4-16-98; omitted the peppers and used O'Brien potatoes instead of regular hash browns; cooked it for 6 hours on low. Very easy to do and it tasted great.