Creamy Hash Brown Potatoes
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
Reviews
It would be interesting to see the sodium level for this.
I use cream of onion soup instead of the potato
Came out very dry and clumpy. Had to add milk. Might be better with cheese soup...
This got mixed reviews from my family. Most of us prefer the cheesy potato recipe that is baked in the oven.
I made this for a baby shower and it was a big hit. Delicious!
Easy and yummy!
Great flavor.
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!
family favorite!
Perhaps the potato soup had too much chunky potato in it and not enough liquid. This was extremely dry , not creamy. I had to add milk to make it edible which is not good in a slow cooker. It may have been the soup.