Creamy Hash Brown Potatoes |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
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Convenient frozen hash browns are the secret behind the cheesy slow-cooker potatoes Julianne Brown cooks up for potlucks and big group gatherings in Springfield, Illinois. Ingredients:
1 package (32 ounces) frozen cubed hash brown potatoes |
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted |
2 cups (8 ounces) shredded colby-monterey jack cheese |
1 cup (8 ounces) sour cream |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1 carton (8 ounces) spreadable chive and onion cream cheese |
Directions:
1. Place potatoes in a lightly greased 4-qt. slow cooker. In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well.
2. Cover and cook on low for 3-1/2 to 4 hours or until potatoes are tender. Stir in cream cheese. Yield: 12-14 servings.
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