Recipe Background
Breakfast is the most important meal of the day. Sure, it brings some health benefits, but we care more about how many different delicious dishes we can find on the table when we wake up... that's what's important to us! Take Creamy Loaded Hash Browns, for instance. The tender potatoes get mixed with some creamy, cheesy yumminess that meld together for a few hours in your slow cooker. A delicious take on a breakfast classic, Creamy Loaded Hash Browns will definitely become a staple in your morning meal!
Breakfast is the most important meal of the day. Sure, it brings some health benefits, but we care more about how many different delicious dishes we can find on the table when we wake up... that's what's important to us! Take Creamy Loaded Hash Browns, for instance. The tender potatoes get mixed with some creamy, cheesy yumminess that meld together for a few hours in your slow cooker. A delicious take on a breakfast classic, Creamy Loaded Hash Browns will definitely become a staple in your morning meal!
Ingredients
- 1 (32-ounce) package frozen cubed hash brown potatoes
- 2 cups Velveeta® cubed
- 2 cups sour cream
- 1 (10.5-ounce) can condensed cream of celery soup
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 pound bacon cooked and crumbled
- 1 large onion chopped
- 1/4 cup butter melted
- 1/4 teaspoon pepper plus more, to taste, for serving
Directions
- In an ungreased 5-quart slow cooker, add the hash brown potatoes.
- In a large bowl, add the Velveeta, the sour cream, the cream of celery soup, the cream of chicken soup, the crumbled bacon, the onions, the butter, and 1/4 teaspoon of the pepper and mix to combine.
- Pour the Velveeta mixture over the hash brown potatoes and mix well.
- Cover the slow cooker and cook the hash brown mixture on low heat until the potatoes are tender and heated through, about 4-5 hours.
- Serve the hash browns sprinkled with the extra pepper.
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