Ingredients
Scale
- 30 oz package frozen shredded hash browns, thawed
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (16 oz) container sour cream
- 1/2 cup butter, melted
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a large bowl, combine the thawed hash browns, cream of mushroom soup, sour cream, melted butter, chopped onion, garlic powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Step 2: Grease the inside of a 6-quart or larger crockpot with cooking spray.
- Step 3: Pour the hash brown mixture into the prepared crockpot, spreading it evenly.
- Step 4: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender and heated through.
- Step 5: Once cooked, stir well before serving. Garnish with chopped green onions or shredded cheddar cheese, if desired.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave with a splash of milk or cream to restore moisture.
- Serve these creamy potatoes as a comforting side dish alongside grilled chicken, ham, or your favorite BBQ.
- Don't skip sautéing the chopped onion before adding it to the crockpot; it mellows the flavor and adds a touch of sweetness!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American