4 c. water
4 cans cream of chicken soup
4 cans milk (reg. or evaporated)
8 strips bacon (fried crisp and crumbled)
6 tbsp. bacon grease
2 c. cubed ham
4 chicken bouillon cubes
1/4 c. onion flakes
2 tbsp. celery flakes
2 tsp. celery seed
1 stick butter
2 lb. bag frozen hash browns
Garlic salt to taste

Boil hash browns in water with bouillon cubes, celery seed, celery flakes and onion until tender. Mix soup and milk - stir over low heat until smooth. Add cooked potatoes and bacon, bacon grease, ham, butter and garlic salt. Heat on low heat. May be frozen.