Cooktop Cove: How to make hash brown casserole in a slow cooker (video)
By John Jasins
I love hash browns for breakfast, and this recipe gives a whole new meaning to "scattered, smothered and covered." 
This casserole is great for breakfast, lunch or dinner. Potatoes, bacon and cheese! Creamy, smoky and delicious, you can't lose with this winning dish.
Slow cooker creamy hash brown casserole
10 minutes
5 hours
5 hours 10 minutes
2 pounds shredded potatoes (prepackaged hash browns)
2 cups shredded cheddar cheese
1 cup sour cream
1 cup cooked, chopped bacon
1 (10-ounce) can cream of mushroom soup
1 cup chopped green onions
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
In a large mixing bowl, combine potatoes, cheese, sour cream, bacon, mushroom soup, green onions, garlic powder, salt and pepper.
Place hash brown mix into a 6-quart slow cooker.
Cook on low for 5 hours, or until potatoes are tender.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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