Creamy hash browns (slow cooker)

Name: Creamy hash browns (slow cooker)
Total time: 900 s
Cuisine: American
Ingredients: 2 packages thawed hash brown potatoes, approx. 1lb. each; 2 cup Velveeta shredded or cubed cheese (8 ozs); 16 oz sour cream (2 cups - I recommend Daisy Light); 1 can condensed cream of celery soup undiluted (10 3/4 ozs); 1 can condensed cream of chicken soup undiluted (10 3/4 ozs); 1 lb sliced bacon, cooked and crumbled; 1 large onion chopped; 1/4 cup butter melted (1/2 stick); 1/4 tsp pepper

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Theresa Cochran @cook_3917255

This recipe comes from Taste of Home's Slow Cooker Favorites book and credits Donna Downes of Las Vegas, Nevada. If you like some zip to your recipes, you may want try adding ground red chipotle pepper (I recommend Penzeys.com). Just sprinkle on to taste in the last hour of cooking. I do not recommend adding hot sauce as it tends to separate the soup/cream mixture.

Ingredients

15 mins

2 packagesthawed hash brown potatoes, approx. 1lb. each
2 cupVelveeta shredded or cubed cheese (8 ozs)
16 ozsour cream (2 cups - I recommend Daisy Light)
1 cancondensed cream of celery soup undiluted (10 3/4 ozs)
1 cancondensed cream of chicken soup undiluted (10 3/4 ozs)
1 lbsliced bacon, cooked and crumbled
1large onion chopped
1/4 cupbutter melted (1/2 stick)
1/4 tsppepper

Cooking Instructions

15 mins

1

Place potatoes in an ungreased 5 qt. slow cooker. In a bowl, mix all other ingredients well. Pour over potatoes and mix well. Cook on low 4 to 5 hours or until potatoes are tender and heated through. Makes 14 servings.

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Written by

Theresa Cochran @cook_3917255

on November 10, 2014 01:41

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