Slow Cooker Bacon and Ham Breakfast Potatoes
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.
Servings 8 servings
- 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
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.
You can use Monterey Jack cheese with or without jalapeno peppers…it’s up to you! Or substitute with cheddar or Mexican blend.
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.