Slow-Cooker Hash Brown Casserole

Slow-Cooker Hash Brown Casserole

  • Total: 6 hr 10 min
  • Active: 10 min
  • Serving 6 to 8

Slow-Cooker Hash Brown Casserole

Procedure

  1. Blend the hash tans, ham, onion, chime pepper and 1 cup of the Cheddar together in a moderate cooker.
  2.  Whisk together the milk, acrid cream, salt, garlic powder, pepper and eggs in a medium bowl until mixed. Blend in the cream cheddar. Add the blend to the moderate cooker and mix to join with the hash tans.
  3. Spread and cook on low for 5 hours or high for 3 hours, at that point sprinkle with the staying 1 cup Cheddar. Spread and keep on cooking for an extra 60 minutes.
  4. Sprinkle with the scallions and present with ketchup and hot sauce, as wanted.

Ingredients

One 16-ounce package frozen hash browns

1 cup diced ham

1 medium Vidalia or yellow onion, finely diced

1 medium red bell pepper, finely diced

2 cups shredded Cheddar

2 cups whole milk

1 cup sour cream

1 1/2 teaspoons kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

6 large eggs

One 8-ounce package cream cheese, cubed

2 scallions, thinly sliced

Ketchup and hot sauce, for serving

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