CROCK POT CHEESY HASH BROWNS

WHY YOU’LL LOVE THIS RECIPE

• It's made with frozen hashbrowns which will save you time and money!
• You can add in your favorite seasonings to change up the flavor.
• It's a great addition to any breakfast plate that includes protein from eggs or breakfast meats.
• This crock pot breakfast side dish is easy to assemble! Simply stir it up and let it cook.

INGREDIENTS YOU’LL NEED

• Frozen Hash Browns - You can find these in the frozen section at the grocery store, usually near the french fries. They are an easy shortcut to a delicious side dish.
• Yellow Onion - Finely chopped onion gives this dish a classic onion flavor throughout that pairs well with potatoes.
• Butter - Helps all of the ingredients mix together smoothly while giving the dish a buttery flavor.
• Cream Sauce - A mix of sour cream, cream cheese, and cream of mushroom soup gives this casserole its creamy texture and rich flavor.
• Sharp Cheddar Cheese - Adds a sharp cheesy bite to the mixture along with a melty cheesy texture.
• Salt and Pepper - A mix of salt and ground black pepper help to balance and enhance the dish's overall flavor.

HOW TO MAKE CHEESY HASH BROWNS IN THE CROCK POT

Assemble the potato mixture: Measure out the ingredients and finely chop the onion. Add the hashbrowns, onion, butter, sour cream, cream cheese, cream of mushroom soup, 1½ cups of cheese, black pepper, and salt into a large bowl. Mix until well combined.

Grease the slow cooker: Using non-stick cooking spray, add a light layer in the crock pot to keep the mixture from sticking. Pour the potato mixture into the crockpot and use a spatula to smooth it out to an even level.

Cover and cook: Add the lid to the top, set the slow cooker to HIGH for 3½ hours, and cook until the potatoes are tender and the mixture is warmed through.

Add cheese on top: Sprinkle the remaining cheddar cheese on top 10 minutes before the cooking time is up. Add the lid and continue to cook until all of the cheese is melted. Serve hot and enjoy!

RECIPE TIPS

• Using frozen hashbrowns is best for this recipe as they are already par-cooked. If you use fresh hashbrowns, they will take longer to cook and may not get as soft as you'd like them to.
• If the mixture starts to look dry while cooking, add ¼ cup of milk to moisten it up.
• Be sure to finely chop the onion so that it cooks evenly throughout the dish.
• Ensure that the cream cheese is softened before adding it to the potato mixture so that it mixes in easily.

STORING & FREEZING

Storing: Any leftovers must be fully cooled, added to an airtight container, and stored in the fridge for up to five days.

Freezing: Hash brown casseroles can be frozen either before or after cooking. If freezing it before, add all of the ingredients into a freezer-safe bag or container and mix everything together. Squeeze out any excess air and freeze for up to three months. When you're ready to cook it, thaw it overnight in the fridge then continue with the recipe as directed.

If freezing after cooking, allow the casserole to cool completely then add it to a freezer-safe dish. Cover tightly and freeze for up to two months. Thaw in the fridge overnight before reheating.