Slow-Cooker Hash Brown Casserole
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Slow-Cooker Hash Brown Casserole

1. 2 lb. refrigerated hash browns -
2. 1 c. whole milk -
3. 8 slices cooked bacon, chopped -
4. 8 oz. Cream Cheese, Cubed -
5. 1 large onion, diced -
6. 1/2 c. shredded cheddar -
7. 1/2 c. Shredded Monterey Jack -
8. 4 green onions, thinly sliced -
9. Kosher salt -
10. Freshly ground black pepper -
11. 4 tbsp. butter, cut into cubes -
12. 6 large eggs -
13. Hot sauce, for serving (optional) -

How to cook deliciously - Slow-Cooker Hash Brown Casserole

1. Stage

Combine hash browns, milk, bacon, cream cheese, onion, cheeses, and green onions in the bowl of a slow cooker. Season with salt and pepper and toss until evenly combined.

2. Stage

Top hash brown mixture with butter and cover. Cook on high for 3 hours, or until hash browns are tender and warmed through and cheese is melted.

3. Stage

Heat broiler. Make wells on top of the cooked hash browns, then crack an egg into each well. Season eggs with salt and pepper.

4. Stage

Remove the bowl of the slow cooker and place it under the broiler. Broil until egg whites are set, about 3 minutes.

5. Stage

Serve immediately with hot sauce, if desired.