Whether you want a treat at home or want to a take an outstanding recipe to a cookout, this Crock Pot Cheesy Hashbrowns recipe is sure to fit the bill!
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Aunt Lou here.
The original recipe I saw in Gooseberry Patch’s 303 ‘Round the Clock Recipes was easily adapted to fit my tastes and my crock pot. The results were divine! My entire family was raving over these yummy Crock Pot Cheesy Hashbrowns and asking for more. I bet you will love them just as much as we do!
Crock Pot Cheesy Hashbrowns
Note: Scroll to the bottom for the printable recipe.
How to Make Cheesy Hashbrowns in a Crock Pot
Melt your butter in a sauce pan over medium heat. Add in your onions and saute until translucent. Take your saucepan off of your heat and mix in your sour cream. Mix together your thawed hashbrowns and 2 cups of shredded cheese in a large bowl. Salt and pepper to taste. Pour your butter mixture in and gently mix until everything is mixed up evenly. Spread out your hashbrown mixture in a Casserole Crock or 6-quart crock pot. Sprinkle remaining cheese on top. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Crock Pot Cheesy Hashbrowns Notes:
- I used extra cheese, but the recipe is written so you can decide just how cheesy you want these delicious hash browns.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Cheesy Hashbrowns
Crock Pot Cheesy Hashbrowns
Ingredients
- 1/4 cup butter
- 1 sweet onion chopped
- 3-4 cups shredded Cheddar cheese
- 1 cup sour cream
- 30 oz bag frozen country style shredded hashbrowns thawed
- salt and pepper to taste
Instructions
- Melt your butter in a sauce pan over medium heat.
- Add in your onions and saute until translucent.
- Take your saucepan off of your heat and mix in your sour cream.
- Mix together your thawed hashbrowns and 2 cups of shredded cheese in a large bowl.
- Salt and pepper to taste.
- Pour your butter mixture in and gently mix until everything is mixed up evenly.
- Sprinkle remaining cheese on top. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Notes
- I used extra cheese, but the recipe is written so you can decide just how cheesy you want these delicious hashbrowns.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Shared on :
Could you use re-hydrated hash browns instead of frozen?
I haven’t tried this with re-hydrated hash browns. If you try it, let me know how it goes!
~Aunt Lou
Although I appreciate your recipe for crock pot cheesy hash browns, I am going to share mine. I make it monthly and it is well loved by my family……
One package of frozen hash browns
One can evaporated milk
Two cans cheddar cheese soup
Put ingredients in crockpot, stir and cook on high for 4 hours. Delicious!