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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Hash Brown Potatoes (Crock pot Potatoes) Recipe

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This recipe for Creamy Hash Brown Potatoes (Crock pot Potatoes) is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
32 oz package frozen cubes hash brown potatoes
10¾ oz cream of potato soup, undiluted
8 oz (2 c) colby jack cheese, shredded
8 oz (1 c) sour cream
¼ tsp pepper
⅛ tsp salt
8 oz spreadable chive and onion cream cheese
Directions:
Directions:
Place potatoes in a lightly greased 3 quart slow cooker. In a large bowl, combine soup, sour cream, cheese, pepper, and salt. Pour over potatoes and mix well. Cover and cook on low for 3½-4 hours or until potatoes are tender. stir in cream cheese.

Note:I like fixing a batch of these cheesy slow-cooker potatoes for potlucks or other big gatherings. Frozen hash browns, canned soup, and flavored cream cheese make this quick and easy to put together.
Personal Notes:
Personal Notes:
Christmas 1954 Wm. H. Blocks or L.S.Ayres
Cyndy & Alan (What a great Santa!!)

 

 

 

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