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Cheesy Hash Brown Potatoes

chef.tim.lee's picture
Ingredients
  Canned cheddar cheese soup 21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)
  Cheddar cheese soup 21 1⁄2 Ounce (two 10 3/4 ounce cans)
  Buttermilk 1 1⁄3 Cup (21.33 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Seasoned salt 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen cubed hash brown potatoes 2 Pound
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Paprika 1 Teaspoon
Directions

MAKING
1) In a slow cooker, combine together the soup, buttermilk, butter, seasoned salt, garlic powder and pepper. Mix properly.
2) Add the hash browns and stir well. Sprinkle Parmesan cheese and paprika all over.
3) Cover the cooker and cook over low heat for 4 to 4 ½ hours, or till the potatoes are soft.

SERVING
4) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Potato
Preparation Time: 
10 Minutes
Cook Time: 
240 Minutes
Ready In: 
250 Minutes
Servings: 
8

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