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  • Writer's picturePassport America

Recipes from the Road: Crockpot Cheesy Potatoes

These Crockpot Cheesy Potatoes are one delicious recipe that’s perfect for breakfast or as a side to go with your favorite dinners. Slow cooker cheesy hash-browns are simple and easy to make and the ultimate holiday side dish.  Recipe and photo courtesy of: Becky - The Cookie Rookie



Ingredients:

26 ounces frozen hash-browns (1 bag)

8 ounces freshly shredded cheese divided

8 ounces cream cheese cubed (1 brick)

1 cup sour cream

4 tablespoons unsalted butter melted (½ stick)

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon ground paprika


Directions:

Add the hash browns, half of the cheddar cheese, and all of the cream cheese, sour cream, butter, onion powder, garlic powder, and paprika to a Crockpot.


Stir to combine then sprinkle the remaining shredded cheese on top of the potatoes.


Place the lid on the pot and cook on high for 2½-3 hours, or until the edges start to crisp up and the cheese has fully melted on top.


Let it cool for 3-4 minutes then serve with freshly minced parsley.

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