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Crock Pot Cheesy Hashbrowns

Print Recipe
Course Main Dish, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 15 Servings

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

Instructions

  • Spray a 7qt crock pot with cooking spray.
  • Mix together the sour cream, cream of mushroom soup, green pepper, red onion, bacon bits, salt, pepper, and garlic powder.
  • Mix in 2 cups of cheese.
  • Fill the crock pot about 1/2 full with shredded potatoes.
  • Add to the crock pot a little over 1/3 of the wet mixture. Stir into the potatoes.
  • Top with 1 cup of cheese.
  • 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.
  • Top the potatoes with the remaining wet mixture.
  • Top with the remaining 1 cup of cheese.
  • Cook on low for 6 hours.