Recipe courtesy of Katie Lee Biegel
Slow-Cooker Hash Brown Casserole
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- Level: Easy
- Total: 6 hr 10 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 648
- Total Fat
- 44 g
- Saturated Fat
- 19 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 23 g
- Cholesterol
- 234 mg
- Sodium
- 997 mg
- Level: Easy
- Total: 6 hr 10 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 648
- Total Fat
- 44 g
- Saturated Fat
- 19 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 23 g
- Cholesterol
- 234 mg
- Sodium
- 997 mg
Ingredients
Directions
- Using paper towels or a clean kitchen towel, thoroughly squeeze the excess liquid from the defrosted hash browns. Mix the hash browns, ham, onion, bell pepper and 1 cup of the Cheddar together in a slow cooker.
- Whisk together the milk, sour cream, salt, garlic powder, pepper and eggs in a medium bowl until blended. Stir in the cream cheese. Add the mixture to the slow cooker and stir to combine with the hash browns.
- Cover and cook on low for 5 hours or high for 3 hours, then sprinkle with the remaining 1 cup Cheddar. Cover and continue to cook on high for an additional 1 hour.
- Turn off the slow cooker, remove the lid and let the casserole rest for 30 minutes. Sprinkle with the scallions and serve with ketchup and hot sauce, as desired.
