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Slow-Cooker Hash Brown Casserole

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  • Level: Easy
  • Total: 6 hr 10 min
  • Active: 10 min
  • Yield: 6 to 8 servings
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Ingredients

One 16-ounce package frozen hash browns, defrosted

1 cup diced ham

1 medium Vidalia or yellow onion, finely diced

1 medium red bell pepper, finely diced

2 cups shredded Cheddar

2 cups whole milk

1 cup sour cream

1 1/2 teaspoons kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

6 large eggs

One 8-ounce package cream cheese, cubed

2 scallions, thinly sliced

Ketchup and hot sauce, for serving

Directions

  1. Using paper towels or a clean kitchen towel, thoroughly squeeze the excess liquid from the defrosted hash browns. Mix the hash browns, ham, onion, bell pepper and 1 cup of the Cheddar together in a slow cooker.
  2. Whisk together the milk, sour cream, salt, garlic powder, pepper and eggs in a medium bowl until blended. Stir in the cream cheese. Add the mixture to the slow cooker and stir to combine with the hash browns.
  3. Cover and cook on low for 5 hours or high for 3 hours, then sprinkle with the remaining 1 cup Cheddar. Cover and continue to cook for an additional 1 hour.
  4. Sprinkle with the scallions and serve with ketchup and hot sauce, as desired.
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