"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crockpot Hashbrowns Recipe

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This recipe for Crockpot Hashbrowns, by , is from The Strieter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Prahst
Added: Friday, December 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 bags frozen, cubed, hashbrown potatoes
16 oz. sour cream
8 oz. green chilies
2 cans cream of mushroom soup
1 bag shredded Mexican-style cheese
Salt and pepper

Directions:
Directions:
In a large bowl, combine sour cream, cream of mushroom soup, green chilies, and salt and pepper.

Spray a large crockpot with cooking spray. Layer one bag of hashbrowns in the bottom of the ceramic bowl. Pour half of the sour cream mixture over potatoes, and top with half of shredded cheese. Next, place the 2nd bag of frozen hashbrowns on top of shredded cheese. Pour remaining sour cream mixture on top of hashbrowns. Finish with remaining shredded cheese.

Cook on High for about 4 hours, or low for about 6 hours until hashbrowns are tender.

Personal Notes:
Personal Notes:
Add Shredded chicken or diced ham for a complete meal!

 

 

 

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