Crockpot Cheesy Potatoes Recipe
These crockpot cheesy potatoes are one delicious recipe that's perfect for breakfast or as a side with your favorite mains. Simple and easy to make, they are a yummy treat.
Servings: 6 people
Equipment
- Crockpot
Ingredients
- 26 oz. frozen hashbrowns (1 bag), no need to thaw
- 8 oz. freshly shredded cheese divided (I used cheddar)
- 8 oz. cream cheese cubed (1 brick), regular or low fat
- 1 cup sour cream regular or low fat
- 4 tbsp unsalted butter melted (½ stick)
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground paprika
Instructions
- Place the frozen hash browns, cheddar cheese, cream cheese, sour cream, butter, onion powder, garlic powder, and paprika in a crockpot.26 oz. frozen hashbrowns, 8 oz. freshly shredded cheese, 8 oz. cream cheese, 1 cup sour cream, 4 tbsp unsalted butter, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp ground paprika
- Combine the ingredients, stirring well, and then sprinkle the remaining shredded cheese over the potatoes.
- Place the lid on the crockpot and cook on high for 2½-3 hours, or until the edges start to get crisp, and the cheese on top is nicely browned.
- Let the potatoes cool for 3-4 minutes, then serve with freshly minced parsley.
Video
Nutrition
Calories: 533kcal | Carbohydrates: 27g | Protein: 15g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 406mg | Potassium: 492mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1441IU | Vitamin C: 11mg | Calcium: 359mg | Iron: 1mg