These Slow Cooker Bacon and Ham Breakfast Potatoes are perfect for breakfast, brunch, or breakfast for dinner! This recipe combines everyone’s breakfast favorites – potatoes, bacon, ham, and cheese.
This is a sponsored post written by me on behalf of Smithfield®.
Breakfast is the boss around here!!
For us, breakfast is not only the most important meal of the day but our favorite kind of food, hands down.
And when it comes to breakfast food, who can you resist breakfast potatoes with bacon, ham, veggies, and cheesy goodness?
We don’t!! Especially if it’s made in the slow cooker, which means that I can set it up the night before and have extra snooze time in the morning.
These Slow Cooker Bacon and Ham Breakfast Potatoes are unbelievably tasty, easy to make, feed a hungry crowd, and will surely become a new favorite.
The best part about using the slow cooker is that most recipes are painless and uncomplicated. It’s mainly tossing together all the good stuff into the cooker.
Okay… back to these amazing Slow Cooker Bacon and Ham Breakfast Potatoes.
Here’s what you’ll need: Potatoes, obviously, bacon, ham, some veggies, and cheese.
Getting this potato dish going the night before doesn’t take too many steps. The only thing we need to prep is dicing the veggies and cooking the bacon to get rid of the grease.
Variations
- Add sausage to turn them into the ultimate meat lover breakfast potatoes.
- Add a diced jalapeño to spice it up a little.
- Use frozen diced hash browns to save time.
- If you don’t want to use a canned soup, simply cook a 3 tablespoons unsalted butter and 3 tablespoons flour until it forms a paste, then whisk 1 cup milk and 1/2 cup shredded cheddar until smooth. Add this mixture to the potatoes instead of the canned cheddar soup.
There is just too much awesomeness bundled up in these potatoes.
Hope you guys love this one as much as we do.
Happy Cooking!!!
Slow Cooker Bacon and Ham Breakfast Potatoes
Ingredients
- 1 lb Smithfield Hometown Original Bacon
- 8 oz Smithfield Anytime Favorites Diced Ham
- 1 medium onion, chopped
- 2 lbs baby potatoes, scrubbed and halved
- 1 cup shredded Monterey Jack cheese (see notes)
- 2 green onions, sliced
- 2 small bell peppers, chopped (I used red and green)
- 1 10 oz can condensed cheddar cheese soup (see notes) (see notes)
- ¼ hot cup water
Toppings (optional)
- More cheese
- Sour Cream
Instructions
- In a large skillet over medium heat cook bacon, ham, and onion, until bacon is brown and onion is tender. Drain off fat. Note: If your slow cooker has “sauté” mode you can do this step directly in the slow cooker.
- Combine bacon mixture, potatoes, cheese, green onions, sweet peppers in the slow cooker.
- In a medium bowl, combine soup and the water. Pour over potatoes in cooker; stir to combine.
- Cover and cook on low-heat mode for 8 to 9 hours or on high-heat setting for 3 to 4 hours.
- Stir before serving. Serve topped with additional cheese and sour cream, If desired.
