Creamy Hash Brown Potatoes

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Creamy Hash Brown Potatoes

Ingredients

  • 1 package (32-ounce) frozen, cubed hash brown potatoes
  • 1 can (10¾-ounce) condensed cream of potato soup, undiluted
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  • 1 cup (8 ounces) sour cream
  • ¼ teaspoon pepper
  • ⅛ teaspoon salt
  • 1 carton (8 ounces) spreadable chive and onion cream cheese

Directions

  1. Place potatoes in a lightly greased 4-quart slow cooker. In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well.

  2. Cover and cook on low for 3½ to 4 hours or until potatoes are tender. Stir in cream cheese.

Recipe courtesy of

Taste of Home

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