1 pack (30 oz) frozen cubed hash brown potatoes, thawed
1 1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 teaspoon garlic powder
1 teaspoon dill weed
Instructions
In a Dutch oven, combine the water and bouillon. Add
the cream cheese; cook and stir until cheese is
melted. Stir the remaining ingredients. Simmer,
uncovered, for 18-20 minutes of until vegetables are
tender.
Originally Submitted
6/29/2014
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