Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, creamy hash browns (slow cooker). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Creamy hash browns (slow cooker) is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Creamy hash browns (slow cooker) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook creamy hash browns (slow cooker) using 9 ingredients and 1 steps. Here is how you can achieve that.
The ingredients needed to make Creamy hash browns (slow cooker):
- Prepare 2 packages thawed hash brown potatoes, approx. 1lb. each
- Prepare 2 cup Velveeta shredded or cubed cheese (8 ozs)
- Make ready 16 oz sour cream (2 cups - I recommend Daisy Light)
- Make ready 1 can condensed cream of celery soup undiluted (10 3/4 ozs)
- Prepare 1 can condensed cream of chicken soup undiluted (10 3/4 ozs)
- Take 1 lb sliced bacon, cooked and crumbled
- Make ready 1 large onion chopped
- Take 1/4 cup butter melted (1/2 stick)
- Get 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.
So that’s going to wrap this up with this exceptional food creamy hash browns (slow cooker) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
