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Creamy Hash Browns Recipe

Creamy Hash Browns Recipe

My mother often took this comforting side dish to social dinners because it was such a hit. Now I get the same compliments when I make it. Bacon and onion jazz up a creamy mixture that takes advantage of convenient frozen hash browns and canned soups. —Donna Downes Las Vegas, Nevada
TOTAL TIME: Prep: 10 min. Cook: 4 hours YIELD:14 servings


  • 1 package (2 pounds) frozen cubed hash brown potatoes
  • 2 cups (8 ounces) cubed process cheese (Velveeta)
  • 2 cups (16 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 pound sliced bacon, cooked and crumbled
  • 1 large onion, chopped
  • 1/4 cup butter, melted
  • 1/4 teaspoon pepper


  • 1. Place potatoes in an ungreased 5-qt. slow cooker. In a large bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through. Yield: 14 servings.

Nutritional Facts

1 serving (1 each) equals 303 calories, 20 g fat (11 g saturated fat), 54 mg cholesterol, 745 mg sodium, 18 g carbohydrate, 1 g fiber, 10 g protein.