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Broccoli-Cheddar Hash Browns

 Broccoli-Cheddar Hash Browns
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.
8 ServingsPrep: 20 min. Cook: 4-1/2 hours


  • 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


  • 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.