Favorite Ingredient Friday ~Easter Edition~Heavenly Hash

My entry is actually for after Easter, what do do with those leftover ham scraps.
hosted by Overwhelmed with Joy

1 – 2 pound package frozen diced hash brown potatoes
1 can cream of celery or cream of mushroom soup
2 cups diced ham
1/2 teaspoon dried thyme
3 cups grated sharp or longhorn cheddar cheese (about 12 ounces)
1 cup sour cream
1 bunch green onions, finely diced
1 cup crushed potato chips

Mix soup, sour cream and thyme until smooth. Add the ham and green onions. Add in the cheese and blend well. Fold in the hash brown potatoes. Bake until top is slightly golden, about 1 hour. Sprinkle with crushed potato chips and bake an additional 10 minutes.

I like to serve this with fluffy scrambled eggs.

Great for brunches or large groups.