1 (10 ounce) package frozen hash brown potatoes
1 tablespoon unsalted butter
1 pound sharp processed cheese spread
3 slices Cheddar cheese
2 eggs, beaten
1 pound cooked ham
4 fluid ounces yellow mustard
1 small onion, sliced into 1/2 inch rounds
1 cup chopped celery
1 medium carrot, diced
1 lime, cut into 1/2 inch cubes
2 tablespoons Italian-style dressing
Place hash browns in a slow cooker. Heat butter in a large stockpot, and brown the potatoes until flaky. Place cheese spread in bottom of slow cooker (use lettuce leaf, if desired). Place hash browns on lettuce.
Place ham into slow cooker (if desired), on center of left side of loaf, and spoon mustard over ham. Place ham on top of potato tiles. Beat together eggs and mustard with white sugar until minimal, and gradually beat in ham and celery. Reduce heat to low when vegetables are tender. Bring to a simmer with celery. Reduce heat to medium when vegetables are tender, and mix in carrot and lime.
Add bread cubes with peas and potato mixture, and mix. Cover, and cook 8 hours, stirring occasionally.
Stir cherry preserves into slow cooker. Add salt, pepper, mustard, onion, celery and carrot, and mix well.