Creamy Hash Brown Potatoes Recipe
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
pescatarian
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1 can (10-3/4 ounces) condensed cream of potato soup undiluted
- 2 cups (8 ounces) shredded colby-monterey jack cheese
- 1 package (32 ounces) frozen cubed hash brown potatoes
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- Carbohydrate 0.0140819805021368 g
- Cholesterol 0 mg
- Fat 0.000708336004273504 g
- Fiber 0.00575794604700855 g
- Protein 0.00237922676282051 g
- Saturated Fat 0.000212935363247863 g
- Serving Size 1 1 -14 serving (0g)
- Sodium 0.00956036324786325 mg
- Sugar 0.0083240344551282 g
- Trans Fat 3.04193376068376E-05 g
- Calories 0 calories
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 for 3-1/2 to 4 hours or until potatoes are tender. Stir in cream cheese. Yield: 12-14 servings. Originally published as Creamy Hash Brown Potatoes in Simple & Delicious November/December 2007, p41 Print Add to Recipe Box Email a Friend
