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Broccoli-Cheddar Hash Browns Recipe

Need a new go-to comfort food? Hash browns will fit the bill. This gooey combo of tender potatoes and broccoli pairs well with a wide variety of entrees.

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Broccoli-Cheddar Hash Browns Recipe

Prep: 20 min. Cook: 4-1/2 hours

Yield: 8 Servings

20 270 290

Ingredients

1 package (30 ounces) frozen shredded hash brown potatoes
2 cups frozen broccoli florets
1-1/4 cups (5 ounces) shredded sharp cheddar cheese, divided
2 green onions, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup whole milk
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1/2 teaspoon salt
1/2 teaspoon Dijon mustard

Directions

In a greased 4- or 5-qt. slow cooker, combine the hash browns, broccoli, 3/4 cup cheese and onions.
In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the soup, salt and mustard. Pour over potato mixture; stir to combine.
Cover and cook on low for 4-5 hours or until potatoes are tender. Sprinkle with remaining cheese. Cover and cook 30 minutes longer or until cheese is melted. Yield: 8 servings.

Originally published as Broccoli-Cheddar Hash Browns in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p72

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio