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Creamy Hash Brown Potatoes Recipe

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Convenient frozen hash browns are the secret behind the cheesy slow-cooker potatoes Julianne Brown cooks up for potlucks and big group gatherings in Springfield, Illinois.

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Creamy Hash Brown Potatoes Recipe

Prep: 5 min. Cook: 3-1/2 hours

Yield: 12-14 Servings

5 210 215

Ingredients

1 package (32 ounces) frozen cubed hash brown potatoes
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
1 cup (8 ounces) sour cream
1/4 teaspoon pepper
1/8 teaspoon salt
1 carton (8 ounces) spreadable chive and onion cream cheese

Directions

Place potatoes in a lightly greased 3-qt. slow cooker. In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well.
Cover and cook on low for 3-1/2 to 4 hours or until potatoes are tender. Stir in cream cheese. Yield: 12-14 servings.

Originally published as Creamy Hash Brown Potatoes in Simple & Delicious November/December 2007, p41

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Creamy Hash Brown Potatoes

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Reviewed on May. 25, 2012 by cpmitchell

Great flavor.

Reviewed on Jul. 31, 2011 by toddapril10

Love this recipe. So simple and easy to make, which is what I look for in a recipe. With 5 children to feed, simple and easy is what I need! It was so delicious, too!