1 (10 ounce) package frozen hash brown potatoes, thawed
3 cups chopped green bell pepper
1 (4 ounce) can hash brown sauce
1 (4 ounce) can diced green chile peppers, drained
1 1/2 pounds cooked ham, sliced
1/2 pound bacon, cut into 6 slices
salt to taste
ground black pepper to taste
1 teaspoon white sugar
1 (16 ounce) can cream-style corn
Place hash browns in a large bowl, and toss to coat. In a medium saucepan, combine hash browns, green pepper, green chile peppers, ham, bacon, salt, pepper, sugar, cream, and salt. Remove from heat, and let stand for 10 minutes. Stir in the hash brown sauce. Mix well. Cover, and refrigerate for several hours.
When dinner rolls around, form the hash browns into individual balls. Roll the balls, and place in the garbage. Refrigerate at least 6 hours before serving. Serve warm with crackers and salsa.
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