Crock Pot Cheesy Hashbrowns

I realize that I have several potato dishes in my recipe book…  but they are such a great dish really.  They can accompany so many meals and be prepared so many ways.

For this variation I showcase the potatoes with cheese and sour cream in a savory hashbrown side dish.  But you could easily mix in some sausage chunks and call this a main dish.  Or some chicken, buffalo sauce and blue cheese crumbles as another option.  Just a few ideas to put a twist on this recipe that can quickly cater to alternate meal needs.

One reason I continue to gravitate to potato dishes is they travel well.  Toss them in the crock pot and get some heat started into them.  Then load the pot into the car and plug it in with a power inverter.  With this setup you are cooking while driving (literally) and you show up to your friends and families houses with a large pot of piping hot amazing food!  I have been cooking on the road like this for years and had great success.  Or better yet, if you have a shorter distance to travel a hot crock pot will stay hot for the drive while unplugged.  Maybe wrap it in some towels to help retain heat, and plug it in on high for 15 minutes or so once you arrive and your all set!  I do suggest having a way to secure the lid well – but many crock pots come with that these days.

Now I feel as though I have diverged from the cheesy potato goodness you came here for…  so enough of my boring travel tips – onward with the crock pot cheesy hash browns recipe I promised you!

Crock Pot Cheesy Hashbrowns

Print Recipe

• CourseMain Dish, Side Dish
• CuisineAmerican

Servings	Prep Time
15 Servings	20 minutes

Cook Time

6 hours

Servings Prep Time 15 Servings 20 minutes

Cook Time 6 hours

Crock Pot Cheesy Hashbrowns Print Recipe CourseMain Dish, Side Dish CuisineAmerican Servings Prep Time 15 Servings 20 minutes Cook Time 6 hours Servings Prep Time 15 Servings 20 minutes Cook Time 6 hours

Ingredients

• 3 lbs Frozen Hashbrowns I prefer Lynden farms
• 1 Green Pepper diced
• 1 Red Onion diced
• 1 pkg Bacon Bits
• 16 oz Sour Cream
• 4 cup Sharp Cheddar Cheese shredded
• 1 can Cream of Mushroom Soup
• 2 tsp Sea Salt
• 1 tsp Garlic Powder
• Black Pepper to taste

Servings: Servings

Instructions

1. Spray a 7qt crock pot with cooking spray.
2. Mix together the sour cream, cream of mushroom soup, green pepper, red onion, bacon bits, salt, pepper, and garlic powder.
3. Mix in 2 cups of cheese.
4. Fill the crock pot about 1/2 full with shredded potatoes.
5. Add to the crock pot a little over 1/3 of the wet mixture. Stir into the potatoes.
6. Top with 1 cup of cheese.
7. Fill the crock pot to the top with the remaining potatoes. Fill to the top - they will shrink down as they cook. Add in another 1/3 of the wet mixture and stir into the potatoes.
8. Top the potatoes with the remaining wet mixture.
9. Top with the remaining 1 cup of cheese.
10. Cook on low for 6 hours.