These Crockpot Cheesy Potatoes are one delicious recipe that’s perfect for breakfast or as a side to go with your favorite dinners. Slow cooker cheesy hash-browns are simple and easy to make and the ultimate holiday side dish. Recipe and photo courtesy of: Becky - The Cookie Rookie
Ingredients:
26 ounces frozen hash-browns (1 bag)
8 ounces freshly shredded cheese divided
8 ounces cream cheese cubed (1 brick)
1 cup sour cream
4 tablespoons unsalted butter melted (½ stick)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground paprika
Directions:
Add the hash browns, half of the cheddar cheese, and all of the cream cheese, sour cream, butter, onion powder, garlic powder, and paprika to a Crockpot.
Stir to combine then sprinkle the remaining shredded cheese on top of the potatoes.
Place the lid on the pot and cook on high for 2½-3 hours, or until the edges start to crisp up and the cheese has fully melted on top.
Let it cool for 3-4 minutes then serve with freshly minced parsley.
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