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
Creamy Hash Brown Potatoes
Creamy Hash Brown Potatoes
Prep Time
5 min
Cook Time
3 hours 30 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
Directions
- 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.
- 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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