These Crockpot Cheesy Potatoes are one delicious recipe that I think are perfect for breakfast or as a side to go with your favorite dinners. I also love to serve this simple casserole for holidays such as Easter, Thanksgiving, and Christmas.
What’s in Crockpot Hashbrown Casserole?
I’ve loaded these cheesy potatoes with frozen hash browns, cheese, sour cream, and spices. Everything comes together to create the perfect creamy, cheesy potato casserole to serve with breakfast or dinner (or on the holidays!).
- Hashbrowns: Prepped and ready to go, frozen hashbrowns make this recipe super simple!
- Cheese: A mixture of freshly shredded cheese (choose your favorite!) and cream cheese makes these potatoes super creamy and cheesy.
- Sour Cream: Adds a bit of tanginess and helps make these potatoes even creamier.
- Butter: Adds richness and flavor.
- Spices: Onion powder, garlic powder, and paprika are the perfect blend of spices for these potatoes.
Pro Tip: There’s no need to thaw the hashbrowns; just dump and go!
Variations
I love to change up the flavor of these potatoes by using different cheeses and spices. I find that colby, Monterey jack, pepper jack, mozzarella, or Swiss cheese are great choices. I’ve also sprinkled in some of my favorite spice blends, like ranch, Italian seasoning, taco seasoning, or everything bagel seasoning for breakfast.
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How to Store and Reheat
These Crockpot cheesy hashbrowns will keep well in the fridge for up to 3 days. You can warm them through in the oven at 350°F until the cheese has melted to serve.
You can reheat them in the microwave if you are in a hurry, but they can get a bit soggy.
How to Freeze
Freeze crockpot cheesy potatoes in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These crockpot cheesy hashbrowns are so versatile! You can serve them for breakfast alongside scrambled eggs, bacon, and pancakes or as a side dish for dinner!
Try them with crockpot chicken breasts, Caesar chicken, or oven baked steak for a quick weeknight dinner. If serving for the holidays, they are an amazing compliment to my honey glazed ham or smoked turkey breast.
Crockpot Cheesy Potatoes Recipe
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Ingredients
- 26 ounces frozen hashbrowns (1 bag)
- 8 ounces freshly shredded cheese divided (I used cheddar)
- 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
Recommended Equipment
Instructions
- 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.26 ounces frozen hashbrowns, 8 ounces freshly shredded cheese, 8 ounces cream cheese, 1 cup sour cream, 4 tablespoons unsalted butter, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon ground paprika
- 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.
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
- 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
I like to use 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.
Nope! Keeping the lid on the crockpot will allow the potatoes to steam, which will prevent them from burning.
Because we’re using frozen hashbrowns, it only takes 2½-3 hours to cook this casserole. If you choose to use raw shredded potatoes, it may take a bit longer for them to turn tender.
This is the result of a process called oxidation, and it can happen to potatoes no matter how you cook them because they are starchy. The potatoes are still perfectly safe to eat!
I love the convenience of cooking this side in the slow cooker as it frees up oven space, which is 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.
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.