Description
A creamy and cheesy hash brown casserole, perfect for breakfast or as a side dish.
Ingredients
Scale
- 26 ounces frozen shredded hash browns (thawed, can be cold just not frozen)
- 4 Tablespoons salted butter, melted (can use unsalted)
- ¾ cup sour cream
- 10 ounces cream of chicken soup (can use low or no sodium)
- 1 teaspoon onion powder
- 1 teaspoon dried minced onion
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 3 cups shredded Colby Jack cheese (divided use)
- 2 teaspoons dried parsley (optional, for garnish)
Instructions
- The night before, place the 26-ounce bag of frozen shredded hash browns in the fridge. You can also defrost them in the microwave. Place them in a bowl and cook in 30-second increments and stir after each interval until mostly defrosted. Or just leave them out on the counter for about 45 minutes before you make it. It’s ok if they are still a little cold, just not frozen.
- Pour the 4 tablespoons (½ stick) salted butter, melted into the bottom of a 4-6 quart oval crock pot.
- Add in the ¾ cup sour cream, 10-ounce can of cream of chicken soup, 1 teaspoon onion powder, 1 teaspoon dried minced onion, 1 teaspoon kosher salt, and ½ teaspoon ground pepper to the crock pot.
- Mix to combine all ingredients.
- Add in the thawed hash browns and 2 cups shredded Colby Jack cheese. Mix so all the ingredients are well blended. Spread out evenly.
- Note: If you prefer, you can mix all the ingredients (butter, sour cream, cream of chicken soup, thawed hash browns, seasoning, and cheese) in a bowl then transfer to the crock pot.
- Sprinkle the remaining 1 cup shredded Colby Jack cheese on top.
- Close the lid and cook on low for 4-5 hours or high for 2-3 hours or until the potatoes are nice and tender.
- Optional: sprinkle 2 teaspoons dried parsley. You can keep them covered on the warm setting for 1-2 hours.
- Then serve!
Notes
- If you prefer a crispy top, you may broil the dish for a few minutes after cooking.
- Check for doneness at the minimum cooking time to avoid overcooking.
- Can be prepared ahead of time and cooked later.
- Prep Time: 45 minutes
- Cook Time: 5 hours
- Category: Breakfast
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg