Updated
These crockpot cheesy hashbrowns are a creamy, scoopable potato casserole made with frozen hash browns, cheese, and sour cream that I love serving for breakfast, but have also been known to serve at Easter, Thanksgiving, and even Christmas.
Easy Crockpot Hashbrown Casserole
For me, crockpot dishes are ideal. I love that they only take a few minutes to prep, and then do the rest of the work on their own, letting me tackle my to-do list. So even if cooking isn’t your favorite thing or you’re low on energy but need to feed your family, your crockpot might just become your new best friend.
In this recipe, I’ve used frozen hash browns, cheese, sour cream, and a few simple spices you’re likely to already have on hand. Nothing hard to find or particularly expensive, yet the results are absolutely delicious and completely satisfying. Everything comes together to create the perfect creamy, cheesy potato casserole you can serve for any occasion.
Tips for Beginners
- Use freshly shredded cheddar cheese. Pre-grated cheese usually has a coating on it, which makes it harder to melt.
- Cook in the oven. I love using the crockpot. If you prefer, you can cook it in the oven in less time.
- Brown potatoes are safe to eat. This is the result of a process called oxidation, and it can happen to potatoes no matter how you cook them because they are starchy. The potatoes are still perfectly safe to eat.
- Spray the crockpot. To make cleanup easier, I like to spray the crockpot with non-stick cooking spray. You can also give it a light coating of butter.
Crockpot Cheesy Potatoes Recipe
Ingredients
- 26 oz. frozen hashbrowns (1 bag), no need to thaw
- 8 oz. freshly shredded cheese divided (I used cheddar)
- 8 oz. cream cheese cubed (1 brick), regular or low fat
- 1 cup sour cream regular or low fat
- 4 tbsp unsalted butter melted (½ stick)
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground paprika
Video
Instructions
- Place the frozen hash browns, cheddar cheese, cream cheese, sour cream, butter, onion powder, garlic powder, and paprika in a crockpot.26 oz. frozen hashbrowns, 8 oz. freshly shredded cheese, 8 oz. cream cheese, 1 cup sour cream, 4 tbsp unsalted butter, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp ground paprika
- Combine the ingredients, stirring well, and then sprinkle the remaining shredded cheese over the potatoes.
- Place the lid on the crockpot and cook on high for 2½-3 hours, or until the edges start to get crisp, and the cheese on top is nicely browned.
- Let the potatoes cool for 3-4 minutes, then serve with freshly minced parsley.
Equipment
- Crockpot
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Cheesy Potatoes Step by Step
Place the ingredients in the crockpot: Place 26 oz. frozen hash browns, 4 oz. cheddar cheese, 8 oz. cream cheese, 1 cup sour cream, 4 tbsp butter, 1 tsp onion powder, 1 tsp garlic powder, and ½ tsp paprika in a crockpot.
Stir to combine the ingredients, and then sprinkle the remaining 4 oz. shredded cheese over the potatoes.
Cook: Cover the crockpot and cook on high for 2½-3 hours, or until the edges start to crisp up, and the cheese on top is nicely browned and fully melted. Garnish with fresh parsley.
Cool and serve: Let the potatoes cool for 3-4 minutes, then serve and enjoy.
How to Store
These crockpot cheesy hashbrowns will keep well in the fridge for up to 3 days. To serve again, heat them in the oven at 350°F until the cheese has melted. You can reheat them in the microwave if you are in a hurry, but they can get a bit soggy.
Freeze crockpot cheesy potatoes in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These crockpot cheesy hashbrowns are so versatile. I love serving them for breakfast or brunch alongside scrambled eggs.
Because these potatoes are easy to prepare and don’t take up any oven space, I find they are a good option for the holidays. When I serve them at Easter, I’ll also prepare this sweet caramelized pineapple ham with a side of green beans almondine. And, for dessert, I love serving this sweet banana pudding cheesecake.
Variations
I love to change up the flavor of these potatoes by using different cheeses and spices. I find that any type of cheese works, whether it be Colby, Swiss, or mozzarella, or if I want to add a Mexican twist, I’ll use Monterey Jack or pepper jack.
I’ve also changed up the seasoning and sprinkled in some of my favorite spice blends, like creamy ranch, or for more of that Mexican flavor, I’ll use taco seasoning. But really, even a simple Italian seasoning, or everything bagel seasoning, works.
More Potato Recipes To Devour
- Easy Smashed Potatoes are a crispy, oven-baked side dish made with baby potatoes, olive oil, and simple seasoning.
- This Ham and Potato Casserole uses leftover ham and comes out cheesy, creamy, and absolutely delicious.
- These Roasted Baby Potatoes are tossed with olive oil, garlic, and fresh herbs, and crisp up beautifully while staying tender inside.
If you double the recipe, do you need a longer cooking time?
Cooking time shouldn’t change!
How would you convert this to oven my small crock pot is too small and I’m using my big one for soup
Add everything to a large Dutch oven and cook in a 325°F oven for 30-45 minutes!
What size crockpot should be used for this recipe?
Your standard size crockpot will work!
Ore-Ida sells bags of hash brown potatoes in 30oz. Did you find a bag that is 26oz or did you buy the 30oz bag and did not use a portion to make it 26oz?
You can use a 30 ounce bag, that will work just fine :)
If I double this and cook it on low, can I do it overnight for easter brunch?
Possibly!
This would be great with instant potatoes and brie.
Thanks for stopping by!
Can this be made with fresh potatoes instead of hash browns? What else should I change in the recipe if I use fresh potatoes please?
I have not done that before!
I was wondering that, too. I was thinking, if you shred the potatoes, I’d try 3 hours, because they aren’t frozen. But I’d squeeze the water out with a cheese cloth, or paper towels would probably work.