I really like how creamy these potatoes come out. The top is crisp but the inside is so soft and delicious! If you need a side dish or quick casserole for a potluck meal or family dinner give this slow cooker hash brown casserole a shot. It’s very easy to make, tastes great, and feeds a crowd. Get creative with your casserole and toss in a few things that you might like such as onions, different seasonings, and cream cheese. In fact, you can use a variety of cheeses if you want.
Ain’t that the truth! I think hash brown casserole is super easy to whip up, especially in the slow cooker. When I need a side dish and I need one now I will always turn to this recipe.
Ingredients
20 oz bag of refrigerated hash browns (I found these next to the bacon at the grocery store)
12 Eggland’s Best eggs
1 cup milk
1/2 tsp Morton salt
1/4 tsp pepper
8 oz Kraft cheddar blend cheese pre-shredded
4 oz mozzarella pre-shredded
1 cup green onion, diced plus a few more for topping
4 slices of Hormel bacon, cooked for topping (optional)
Instructions
Spray the slow cooker with nonstick spray. Place half of the potatoes in the bottom of the slow cooker. Top with half of the cheese and half of the green onions. Layer the remaining potatoes, cheese, and green onions on top.
Combine the eggs and milk with the salt and pepper. Pour this mixture over the hash brown layers.
Set the slow cooker for 4 hours on high or 8 hours on high.
Once you’re ready to serve, top with a few green onions and enjoy. (If you want to top the casserole with bacon, just cook it separately and then sprinkle it over the top)
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Quick Tip: Make this casserole for your next church potluck gathering or family get-together.
