Cheesy slow cooker hash browns are a simple recipe made with frozen hash brown potatoes, cream of potato soup, sour cream and cheese. This recipe is meant to be started a few hours before dinner.
Slow Cooker Cheesy Hash Browns
This simple recipe makes a hearty side dish for dinner with plenty for leftovers the next day. Slow cooker hash browns serves between 12 and 14 people.
Prep time: 5 min.
Total time: 3 1/2 hours
- 32 ounces frozen hash brown potatoes
- 10 3/4-ounce can creamed potato soup, condensed
- 8 ounces Colby-Monterey Jack cheese
- 8 ounces sour cream
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 8 ounces spreadable chive and onion cream cheese
- Mix everything together
Plug in the slow cooker and pour in the potatoes. Meanwhile, mix up the soup, Colby cheese, sour cream and seasonings in a large bowl. Pour the mixture onto the potatoes and stir until well-combined.
Cook the potatoes for 3 1/2 to 4 hours on low with the slow cooker lid on. Check on the potatoes periodically. They may be served ahead of time if they heat through and turn tender. At the end of cooking, stir in the cream cheese to give the hash browns a creamy consistency.