Slow Cooker Hashbrown

Slow Cooker Hashbrown


  • 32 oz (900g) hash brown potatoes
  • 1 can cream of mushroom soup
  • 1 can Cheddar cheese soup
  • ½ cup butter
  • 1 cup sour cream


  • Place the hash browns in the slow cooker.
  • In a small bowl, mix the mushroom soup, cheese soup and sour cream.
  • Pour the mixture into the slow cooker.
  • Stir in the butter.
  • Cover and cook for 4 to 6 hours on low.
  • Stirring occasionally.
  • Take the hash brown off from heat, allow to stand and serve.

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