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 Hashbrowns are simple and easy to make and the ultimate holiday side dish. My hashbrown potato soup is also a classic hit for the winter season!
Crockpot Cheesy Potato Casserole Recipe
Mix up your side dish game with these easy and cheesy hashbrowns. So simple and easy to make with the help of our trusty Crockpot!
This hashbrown casserole is perfect to serve with your favorite mains, perfect for special occasions, but easy enough to make for a weeknight family dinner. We love this side dish for Thanksgiving, Christmas, and Easter as well.
Be sure to try my loaded hashbrown casserole and hashbrown soup too!
Why you’ll love this Cheesy Hashbrowns Recipe:
- Convenient: Making this classic side dish in a slow cooker makes things so simple!
- So Cheesy: Everything melts together to create the CHEESIEST side dish recipe ever
- Year Round Classic: Hash Brown Potato Casserole is a recipe we take to Summer potlucks and also make for Christmas dinner. Its so versatile!
How to make Crockpot Cheesy Potatoes with Hash Browns
You can jump to the recipe card for full ingredients & instructions!
- Add the hash browns, half of the cheddar cheese, cream cheese, sour cream, butter, onion powder, garlic powder and paprika powder 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 2 ½ – 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.
How long do Crockpot Cheesy Potatoes keep?
These Crockpot cheesy hashbrowns will keep well in the fridge for up to 3 days. You can warm them through in the oven at 350F until the cheese has melted to serve.
You can reheat them in the microwave if you are in. hurry, but they can get a bit soggy.
What’s the best cheese to use for potato casserole?
I like to use a shredded cheddar cheese for this casserole. It’s best to use freshly grated rather than pre-grated. Pre-grated usually has a coating on it, which makes the cheese harder to melt.
For the cream cheese, I prefer to use full fat, but you can use a reduced fat one if you prefer.
Can you cook hashbrown potato casserole this in the oven?
I love the convience of cooking this side in the slow cooker as it frees up oven space, perfect if you are planning to serve it as part of a big feast. If you prefer, you can cook it in the oven in less time.
Simply mix the ingredients and place in a large baking dish. Bake in the oven at 350F for around 30 to 40 minutes. If the top starts to brown, you can cover it with some foil.
More Potato Recipes to Try
- Crockpot Potato Soup
- Loaded Potato Skins
- Twice Baked Potatoes
- Funeral Potatoes
- Mashed Sweet Potatoes
- Baked Potatoes
- Instant Pot Twice Baked Potatoes
- Herb Roasted Potatoes
- Parmesan Potato Wedges
Tips!
- There’s no need to thaw the hashbrowns. Use them straight from frozen.
- Make it healthier by using low fat sour cream and cream cheese.
- Serve these Crockpot cheesy hashbrowns for Christmas, Thanksgiving, Easter or any other time of the year! They are so delicious!
All the Holiday Sides
60+ Holiday Side Dish Recipes
This holiday season be sure to check out our sides guide for all the recipes plus tips and tricks for entertaining.
These Crockpot cheesy hashbrowns take minutes to make and they come out so good guys! I have been known to eat them directly from the slow cooker!
More Crockpot Recipes we Love for the Holidays
- Crockpot Sweet Potato Casserole
- Crockpot Green Bean Casserole
- Slow Cooker Mashed Potatoes
- Crockpot Cheesy Broccoli Rice
- Crockpot Potatoes
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Crockpot Cheesy Hashbrowns (Casserole Recipe)
Ingredients
- 26 ounces hashbrowns frozen
- 8 ounces cheese freshly shredded and divided
- 8 ounces cream cheese cubed
- 1 cup of sour cream
- 4 tablespoons of butter melted
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- ½ teaspoon of paprika powder
Recommended Equipment
Instructions
- Add the hash browns, half of the cheddar cheese, cream cheese, sour cream, butter, onion powder, garlic powder and paprika powder to a crockpot.26 ounces hashbrowns, 8 ounces cheese, 8 ounces cream cheese, 1 cup of sour cream, 4 tablespoons of butter, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ½ teaspoon of paprika powder
- Stir to combine then sprinkle the remaining shredded cheese on top of the potatoes.8 ounces cheese
- Place the lid on the pot and cook on high for 2 ½ – 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- These hash browns can be stored in an airtight container in the fridge for up to 3 days.
- There’s no need to thaw the hashbrowns. Use them straight from frozen.
- Make it healthier by using low fat sour cream and cream cheese.
- Serve these Crockpot cheesy hashbrowns for Christmas, Thanksgiving, Easter or any other time of the year! They are so delicious!
Nutrition Information
If you double the recipe, do you need a longer cooking time?
Cooking time shouldn’t change!
How would you convert this to oven my small crock pot is too small and I’m using my big one for soup
Add everything to a large Dutch oven and cook in a 325°F oven for 30-45 minutes!
What size crockpot should be used for this recipe?
Your standard size crockpot will work!
Ore-Ida sells bags of hash brown potatoes in 30oz. Did you find a bag that is 26oz or did you buy the 30oz bag and did not use a portion to make it 26oz?
You can use a 30 ounce bag, that will work just fine :)
If I double this and cook it on low, can I do it overnight for easter brunch?
Possibly!
This would be great with instant potatoes and brie.
Thanks for stopping by!
Can this be made with fresh potatoes instead of hash browns? What else should I change in the recipe if I use fresh potatoes please?
I have not done that before!
I was wondering that, too. I was thinking, if you shred the potatoes, I’d try 3 hours, because they aren’t frozen. But I’d squeeze the water out with a cheese cloth, or paper towels would probably work.