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Slow Cooker Cheesy Hash Browns

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While at Kroger the other day, I noticed a LOT of orange stickers (Manager Special’s, otherwise known as markdowns) on all sorts of food items. Fresh produce, poultry, beef, canned, boxed, frozen, it was a budget-wise mom’s dream come true!

managers special kroger, bob evans hash browns

I picked up those two bags of Bob Evan’s hash browns, marked to just $1.59 a bag! I wasn’t sure what I would do with them at the time, maybe just whip them up for breakfast. I brought them home, knowing they were still 4 days from their expiration date and started to think.

slow cooker hash browns, easy hash browns, cheesy hash browns

Slow Cooker Cheesy Hashbrowns

Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes

Ingredients

  • 2 bags of hash browns
  • 4-5 cups of cheese - I used Colby/Monterey mix (2 cups), a bag of Mexican (2 cups), and a palm full of Mozzerella that was left over from another dish
  • 1-2 cups of milk - I measured the first cup, which would be perfect if using just 1 bag of hash browns, so I kept adding as I stirred the potatoes and cheese, to make sure there was enough moisture
  • Salt and pepper

Instructions

    1. Put hash browns, cheese, milk, s & p into slow cooker and stir well to combine. I didn't want a layer of cheese on top for fear it might burn or get too crispy, so I mixed well.
    2. During cooking, stir several times.
    3. Cook on HIGH for 5-6 hours, or until potatoes are tender. If using less hash browns, you'll have to experiment. I taste-tested each time I stirred, just to check on the doneness of the potatoes.

*I used a slow cooker liner again for this recipe, but also sprayed a little cooking spray on the liner. I had some stickage after I spooned out all of the hash browns, but nothing serious (nothing burnt!).

Did you make this recipe?

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You’ll notice in my picture that there is some sausage. I had originally planned on just browning up some kielbasa sausage to go with, but at the last minute sliced it up and threw it in with the already cooked and steaming hot hash browns to heat through. Since it was precooked, it just needed a good heat through, which after stirring in with the potatoes, the entire dish was ready in 5-10 minutes.

Our leftovers were even better, all of the remaining milk/cheese liquid was absorbed by the potatoes so it was a nice thick, cheesy hash brown and reheated perfectly. The hash browns alone would be great a pot-luck or holiday meal, even breakfast!

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