Slow Cooker Hash Brown Casserole

Serving of slow cooker hash brown casserole
Slow Cooker Hash Brown Casserole.

The Spruce / Diana Rattray

  • Total: 4 hrs 10 mins
  • Prep: 10 mins
  • Cook: 4 hrs
  • Yield: 6 to 8 servings

This slow cooker hash brown casserole recipe is easy to make with frozen (thawed) hash brown potatoes, cheese, sour cream, and other ingredients. And the slow cooker makes for nearly hands-free preparation.

This is the perfect side for any meal but especially those "breakfast-for-dinner" meals. Just assemble the ingredients in the crock pot four hours before you plan to eat, and, by supper time, you have hash browns to go with your eggs and bacon or waffles and sausage.

Consider this dish for a brunch or buffet line because they will hold up well to the heat and won't dry out.

Ingredients

  • 3 tablespoons butter (divided)
  • 1/2 cup chopped onions
  • 2 cups sour cream
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 3 cups cheddar cheese (or American cheese, shredded or cubed)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 30 to 40 ounces frozen hash brown potatoes (thawed)

Steps to Make It

  1. Gather the ingredients.

  2. Butter the inside of a slow cooker insert with 1 tablespoon butter and set aside.

  3. Melt 2 tablespoons butter in a skillet or saucepan over medium heat.

  4. Add the onions and cook, stirring, until they are translucent.

  5. In a large bowl, combine the cooked onions with the sour cream, condensed soup, shredded or cubed cheese, salt, and pepper; gently stir in potatoes.

  6. Spoon the potato mixture into the buttered slow cooker or crockpot.

  7. Cover and cook on high for 1 1/2 hours; turn to low and cook for 2 1/2 hours longer.

  8. Enjoy!

How to Thaw Frozen Hash Browns

Put the shredded potatoes in a microwave-safe baking dish in a single layer. Microwave on 100% power for about 30 seconds for each cup of shredded potatoes. Drain or pat dry with paper towels. Or empty the potatoes into a large pan or container and thaw overnight in the refrigerator. Pat dry with paper towels.

Variations

  • Add 1/2 cup of chopped red, green, or orange bell pepper to the skillet and cook along with the onions.
  • For the meat lovers, add 1 to 2 cups of diced ham, cooked and crumbled or sliced breakfast or Italian sausage, or well-drained cooked and crumbled bacon to the potato mixture.
  • Replace the condensed cream of mushroom soup with condensed cream of celery or condensed cream of chicken soup.
  • For Mexican flair, add cooked and crumbled chorizo sausage and 1 diced and seeded jalapeño pepper (leave the seeds in if you like heat). Replace the condensed cream of mushroom soup with condensed cheddar cheese soup and substitute half of the grated or shredded cheddar cheese with jack cheese.
  • Another option is to use 1 1/2 to 2 (20-ounce) packages of shredded refrigerated hash browns (like Simply Potatoes) and a combination of sharp cheddar cheese and processed cheese food (like Velveeta).