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The ingredients needed to cook Creamy hash browns (slow cooker):
- Take 2 packages thawed hash brown potatoes, approx. 1lb. each
- Take 2 cup Velveeta shredded or cubed cheese (8 ozs)
- Provide 16 oz sour cream (2 cups - I recommend Daisy Light)
- Prepare 1 can condensed cream of celery soup undiluted (10 3/4 ozs)
- Use 1 can condensed cream of chicken soup undiluted (10 3/4 ozs)
- Use 1 lb sliced bacon, cooked and crumbled
- Use 1 large onion chopped
- You need 1/4 cup butter melted (1/2 stick)
- Provide 1/4 tsp pepper
Steps to make Creamy hash browns (slow cooker):
- 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.
This slow cooker recipe from Taste of Home uses Velveeta cheese, sour cream, cream of celery soup and cream of chicken soup to give these hash browns a texture that is creamy and anything but plain. Bacon, onions and pepper add additional flavor. You'll need a five-quart slow cooker for this recipe. Combine hash browns, milk, bacon, cream cheese, onion, cheeses, and green onions in the bowl of a slow cooker. Make wells on top of the cooked.
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