Slow Cooker Cheesy Potatoes with Hash Browns
Frozen hash browns combined with cheddar cheese soup and evaporated milk in a slow cooker create a simple, creamy side dish. Green onions add subtle onion flavor throughout and as garnish. Minimal prep makes this ideal for busy days or potluck contributions.
Ingredients
- 1 bag frozen hash browns (900g), thawed
- 2 can (10oz each) cheddar cheese soup, undilutedcream of chicken soup1:1comfort_side
milder cheese flavor
- 1 ½ cup evaporated milk
- 4 green onions, chopped
- green onions, chopped for garnish(optional)
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Combine hash browns, cheddar cheese soup, evaporated milk, and chopped green onions in slow cooker
- 2
Cover and cook on low for 6 hours
- 3
Serve hot, garnished with additional green onions and seasoned with salt and pepper as desired
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in slow cooker on low or stovetop over medium-low heat, stirring occasionally.
Assemble all ingredients in slow cooker insert the night before. Cover and refrigerate. Cooking time may increase slightly. Stir well before cooking.
Serve directly from slow cooker on warm setting, or transfer to serving dish. Garnish with fresh green onions.
Common Mistakes
Do not thaw hash browns before cooking to avoid clumping and uneven texture
Do not cook longer than 6-8 hours to avoid drying out and curdling
Stir gently after cooking to avoid mashing potatoes into paste