Slow Cooker potato ham and eggs

Slow Cooker Potato Ham And Eggs

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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


  • 2 lb
    package frozen shredded potatoes, defrosted
  • 8
  • 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


  1. Beat the eggs well. Stir in the milk, and blend in the flour, salt and pepper. Set aside
  2. Saute the onions until they are limp, but do not brown. Add to the milk & egg mixture.
  3. Add 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.
  4. Mix in the defrosted potatoes, stirring well.
  5. I 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.
  6. Cover, 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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