Sunday, 14 August 2011
This is a guest post from Mandi Minding Money.
A super easy and cheesy hash brown recipe for your slow cooker. Dump it and forget it!
Ingredients & Directions
2 bags of hash browns
4-5 cups of cheese – I used Colby/Monterey mix (2 cups), a bag of Mexican (2 cups), and a palm full of Mozzerella that was left over from another dish
1-2 cups of milk – I measured the first cup, which would be perfect if using just 1 bag of hash browns, so I kept adding as I stirred the potatoes and cheese, to make sure there was enough moisture
Salt and pepper
Put hash browns, cheese, milk, s & p into slow cooker and stir well to combine. I didn’t want a layer of cheese on top for fear it might burn or get too crispy, so I mixed well. During cooking, I stirred several times.
I cooked mine on HIGH for about 5-6 hours, or until the potatoes were tender and all of the cheese was melted. If using less hash browns, you’ll have to experiment. I taste-tested each time I stirred, just to check on the doneness of the potatoes.
*I used a slow cooker liner again for this recipe, but also sprayed a little cooking spray on the liner. I had some stickage after I spooned out all of the hash browns, but nothing serious (nothing burnt!).
You’ll notice in my picture that there is some sausage. I had originally planned on just browning up some kielbasa sausage to go with, but at the last minute sliced it up and threw it in with the already cooked and steaming hot hash browns to heat through. Since it was precooked, it just needed a good heat through, which after stirring in with the potatoes, the entire dish was ready in 5-10 minutes.
Our leftovers were even better, all of the remaining milk/cheese liquid was absorbed by the potatoes so it was a nice thick, cheesy hash brown and reheated perfectly. The hash browns alone would be great a pot-luck or holiday meal, even breakfast!