Creamy Hash Brown Potatoes

Creamy Hash Brown Potatoes

Creamy Hash Brown Potatoes


1 package (32 ounces) frozen cubed hash brown potatoes

1 can (10-3/4 ounces) condensed cream of potato soup, undiluted

2 cups (8 ounces) shredded Colby-Monterey Jack cheese

1 cup (8 ounces) sour cream

1/4 teaspoon pepper

1/8 teaspoon salt

1 carton (8 ounces) spreadable chive and onion cream cheese


Place potatoes in a lightly greased 4-qt. slow cooker.

In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well.

Cover and cook on low for 3-1/2 to 4 hours or until potatoes are tender. Stir in cream cheese.

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I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.

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