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1. In a 3 1/2- or 4-quart slow cooker combine hash browns, ham, cheese, sweet pepper, and onion. Toss together until well mixed. In a medium bowl whisk together eggs, soup, milk, and black pepper. Pour over potato mixture in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours.
3. Serve ham mixture over English muffins.