Slow Cooker Creamy Hash Brown Potatoes
These slow cooker creamy hash brown potatoes are rich and tasty. They are the perfect breakfast side, whether breakfast is in the morning or for dinner.
Servings 8
Calories 366kcal
Equipment
Ingredients
- 32 ounce hash brown potatoes
- 10 ¾ ounce condensed cream of potato soup
- 2 cups Colby Jack cheese shredded
- 8 ounce sour cream
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
- 7.5 ounce chive and onion cream cheese
- unsalted butter if needed (or milk)
Instructions
- Spray your slow cooker with non-stick spray.
- Place potatoes into slow cooker.
- Combine the soup, cheese, sour cream, salt, pepper and paprika.
- Pour over the potatoes.
- Cover and cook on low for 4 hours, stirring a few times.
- Stir in the cream cheese. Add butter or milk and stir if the mixture is too thick.
- Cover and continue cooking another 30 minutes.
Notes
You can use cheddar instead of the Colby jack.
Nutrition
Calories: 366kcal | Carbohydrates: 27g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 673mg | Potassium: 448mg | Fiber: 2g | Sugar: 2g | Vitamin A: 788IU | Vitamin C: 10mg | Calcium: 307mg | Iron: 2mg