Wednesday, March 25, 2015

Creamy Hash Brown Potatoes

· 1 (30 ounce) package frozen cubed hash brown potatoes
· 1 (10.75 ounce) can condensed cream of potato soup, undiluted
· 2 cups shredded Colby-Monterey jack cheese
· 1 cup sour cream
· Salt and pepper, to taste
· 1 (8 ounce) carton spreadable chive and onion cream cheese


1. Place the hash browns in a lightly greased 4-quart slow cooker. In a large bowl, combine the soup, cheese, sour cream, salt and pepper. Pour mixture over the potatoes and mix well.
2. Cook and cover on low for 3 ½ to 4 hours or until potatoes are tender. Stir in cream cheese and serve.

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