Creamy Hash Brown Potatoes

Name: Creamy Hash Brown Potatoes
Prep time: 5 min
Cook time: 3 h 30 min
Total time: 3 h 35 min
Yield: 14 servings.
Ingredients: 1 package (32 ounces) frozen cubed hash brown potatoes; 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted; 2 cups shredded Colby-Monterey Jack cheese; 1 cup sour cream; 1/4 teaspoon pepper; 1/8 teaspoon salt; 1 carton (8 ounces) spreadable chive and onion cream cheese

TOTAL TIME: Prep: 5 min. Cook: 3-1/2 hours YIELD: 14 servings.

Convenient frozen hash browns are the secret behind the cheesy slow-cooker potatoes I cook up for potlucks and big group gatherings. —Julianne Henson, Streamwood, Illinois

Ingredients

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

Directions

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

Nutrition Facts

3/4 cup: 214 calories, 13g fat (9g saturated fat), 42mg cholesterol, 387mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 6g protein.

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