Slow Cooker potato ham and eggs

Slow Cooker Potato Ham And Eggs Recipe

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Diana Perry


We have breakfast potlucks every other Sunday at our church. I wanted something that was different from the usual sausage/cheese/egg dishes. This was a huge hit and everyone wanted the recipe. It goes together quickly, and I made it the night before and refrigerated it. I popped it into the slow cooker, and it was done perfectly in 3 hours.


☆☆☆☆☆ 0 votes

8 to 10
15 Min
3 Hr
Slow Cooker Crock Pot


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2 lb
package frozen shredded potatoes, defrosted
1/2 c
evaporated no fat milk
2 Tbsp
all purpose flour
1 tsp
sea salt
1/4 tsp
freshly ground black pepper
1 medium
onion, finely chopped
1 lb
diced ham
2 c
sharp cheddar cheese
1 c
parmesan cheese

How to Make Slow Cooker potato ham and eggs


  • 1Beat the eggs well. Stir in the milk, and blend in the flour, salt and pepper. Set aside
  • 2Saute the onions until they are limp, but do not brown. Add to the milk & egg mixture.
  • 3Add the ham (I buy the 8 oz. packages of diced ham and use two of these). Stir in parsley; Add the Parmesan and 1 cup of the cheddar.
  • 4Mix in the defrosted potatoes, stirring well.
  • 5I like to use liners in my slow cooker. If you don't, be sure to grease the crock well before adding the mixture; Sprinkle the remaining cheddar over the top; add more parsley on top, if desired.
  • 6Cover, and cook on Low for 3 hours. The eggs should be set in the middle. You can test by inserting a knife into the middle. Every slow cooker is different, so check on this at about 2-1/2 hours.

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