Crock Pot Cheesy Hashbrowns: Tender potatoes are cooked low in a slow cooker, then topped with more cheese and broiled until they are ooey, gooey and golden brown!
1tablespoonfresh parsleychopped (optional for garnish)
Instructions
First, place the two 26 oz. bags of frozen diced hash browns into the insert of a 6 quart crock pot.
Then, in a large mixing bowl, combine the 10.5 oz can of condensed cheddar cheese soup, 1 cup sour cream, 1/4 cup melted, unsalted butter, 2 tablespoons of Italian seasoning, 1 teaspoon of garlic powder, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Now, add 4 cups of shredded cheddar cheese to the wet mixture. (Set the remaining 1 cup of cheddar cheese aside if you want to sprinkle on top at the end.)
Add the wet mixture into the frozen hashbrowns and stir it together to coat the hashbrowns completely. If you do not have room in the crock pot to stir the cheese mixture into the hashbrowns, transfer the hashbrowns into an extra large bowl, stir to coat them completely and transfer the coated hashbrowns back into the crock pot.
Place the lid on the crock pot and cook the hashbrowns on low for 5 to 6 hours until the hashbrowns have softened, the cheese is melting and the edges of the hashbrown mixture are starting to brown. (We don't recommend cooking the hashbrowns on the high setting as the cheese mixture will get grainy.)
Optional, but highly recommended:
Preheat your oven to broil.
Prepare a 9x13 baking dish with nonstick cooking spray. Transfer the contents of the crockpot into the baking dish.
Then, sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the cheesy hashbrowns.
Place the baking dish in the oven for 1-2 minutes or until the top layer of cheese melts and begins to bubble and brown. Watch this carefully so the cheese doesn't burn.
Finally, sprinkle fresh chopped parsley over the top of the hashbrowns before serving.
Notes
For this recipe, we recommend using diced frozen hashbrowns. The shredded frozen hashbrowns will get soggy and not hold up in the crock pot.
We find that shredding a block of cheddar cheese with a cheese grater works best for this recipe. Pre-package shredded cheese often has a coating on it that prevents it from melting as well.
Store the leftover crock pot cheesy hashbrown in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers in a freezer safe, airtight container for up to 2 months. Allow the frozen hashbrowns to thaw in the refrigerator and then heat them in the oven or microwave.