Ingredients Jump to Instructions ↓

  1. 32 oz. pkg. frozen hash brown potatoes, thawed and drained

  2. 2 Tbsp. butter

  3. 1 onion, chopped

  4. 1 cup sour cream

  5. 1 Tbsp. flour

  6. 8 oz. pkg. cream cheese, cut into cubes

  7. 1/2 cup grated Parmesan cheese

  8. 1/2 cup evaporated milk

  9. 10 oz. can condensed cream of potato soup

  10. 1/4 tsp. pepper

  11. 1/2 tsp. dried thyme leaves

Instructions Jump to Ingredients ↑

  1. Place potatoes in 4-5 quart slow cooker. In heavy saucepan, heat butter and cook onion for 3-4 minutes until crisp tender. Add to potatoes in crockpot. Add remaining ingredients to crockpot and stir gently to blend. Cover slow cooker and cook on low for about 7=8 hours until mixture bubbles around edges and potatoes are tender, stirring once in the middle of cooking time.


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