Slow-Cooker Hash Brown Casserole
- Difficulty: Easy
- Servings: 6 to 8
- Nutritional Facts Per Serving (1 of 8): Calories 648, Total Fat 44 g, Saturated Fat 19 g, Carbohydrates 40 g, Dietary Fiber 4 g, Sugar 6 g, Protein 23 g, Cholesterol 234 mg, Sodium 997 mg
- Total Time: 6 hr 10 min
- Active Time: 10 min
- One 26-ounce pack of frozen hash browns, thawed
- 1 cup diced ham
- 1 medium Vidalia or yellow onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 2 cups shredded Cheddar cheese
- 1 cup whole milk
- 1 cup sour cream
- 1 teaspoon kosher salt
- teaspoon garlic powder
- teaspoon freshly ground black pepper
- 6 large eggs
- One 8-ounce package cream cheese, cut into cubes
- 2 scallions, sliced thinly
- Ketchup and hot sauce, for serving
- Using paper towels or a clean kitchen cloth, press out as much moisture as possible from the defrosted hash browns. In a slow cooker, combine the hash browns, ham, onion, bell pepper, and 1 cup of Cheddar cheese.
- In a medium bowl, whisk together the milk, sour cream, salt, garlic powder, black pepper, and eggs until smooth. Fold in the cubed cream cheese. Pour this mixture into the slow cooker and stir well to combine with the hash brown mix.
- Cover and cook on low for 5 hours or on high for 3 hours. Then sprinkle the remaining 1 cup of Cheddar on top. Cover again and cook on high for an additional hour.
- Turn off the slow cooker, remove the lid, and allow the casserole to rest for 30 minutes. Garnish with scallions and serve alongside ketchup and hot sauce if you like.
Imagine waking up to the irresistible aroma of cheesy, hearty comfort food with zero morning hasslethis Slow-Cooker Hash Brown Casserole delivers fluffy hash browns, savory ham, and melty Cheddar in every crave-worthy bite. Perfect for lazy brunches or cozy gatherings, it's your effortless ticket to breakfast bliss that wows without the work!
This recipe has been revised from the originally published version and may have slight differences.
