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The ingredients needed to cook Creamy hash browns (slow cooker):
- Prepare thawed hash brown potatoes, approx. 1lb. each
- Provide Velveeta shredded or cubed cheese (8 ozs)
- Provide sour cream (2 cups - I recommend Daisy Light)
- Prepare condensed cream of celery soup undiluted (10 3/4 ozs)
- Prepare condensed cream of chicken soup undiluted (10 3/4 ozs)
- Take sliced bacon, cooked and crumbled
- Prepare large onion chopped
- Prepare butter melted (1/2 stick)
- You need pepper
Steps to make Creamy hash browns (slow cooker):
- Place potatoes in an ungreased 5 qt. slow cooker. In a bowl, mix all other ingredients well. Pour over potatoes and mix well. Cook on low 4 to 5 hours or until potatoes are tender and heated through. Makes 14 servings.
This slow cooker recipe from Taste of Home uses Velveeta cheese, sour cream, cream of celery soup and cream of chicken soup to give these hash browns a texture that is creamy and anything but plain. Bacon, onions and pepper add additional flavor. You'll need a five-quart slow cooker for this recipe. Combine hash browns, milk, bacon, cream cheese, onion, cheeses, and green onions in the bowl of a slow cooker. Make wells on top of the cooked.
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