Crock Pot Little Red Rooster Breakfast

Total Time
10hrs 10mins
Prep 10 mins
Cook 10 hrs

Dump it in the crock Saturday night for Sunday Brunch.

Directions

  1. Fry the bacon, slice the potatoes, chop the onions, and grate the cheese.
  2. Layer the potatoes, butter, onion, bacon, and cheese.
  3. Make only 2 layers.
  4. Cook on high for 8-10 hours.
Most Helpful

This was unbelievably awesome! I threw everything in the pot and my husband turned it on when he went to bed at 2 AM. The only change I made was using salted butter and 6 slices of bacon. I was not sure how thick to slice the potatoes, so I did approximately 1/4" slices (unpeeled). I also figured that I was supposed to crumble the bacon :) The only problem I had is that since I have a large crockpot (6 1/2 qt.), smaller recipes seem to cook much faster, so I used the low setting and after 6 hours the edges were burning a little bit. I have been told that the crockpot should be at least half full and it wasn't, so I am either going to have to buy a smaller crockpot, or double the recipe! Since these were sooooo great, I am sure no one would mind. It was so nice to come down in the morning and only have to whip up a big batch of scrambled eggs and toast! Thanks so much for sharing this recipe...it is difficult to cook a nice breakfast for a family of six and this made it easy. P.S. I was going to take a picture, but they ate them so fast, I couldn't get one! I will try next time...thanks again!

Karen=^..^= August 25, 2002

I put this in the crockpot Saturday night and on Sunday morning we awoke to the most marvelous smells! This was delicious! I cooked it on low however and to solve the problem another reviewer had of the potatoes being grey I tossed them in a mixture of of cream of tartar and water. I got that tip from a cookbook and it works like a charm. Thanks for a great recipe!

Little Bee March 07, 2004

I gave it 4 stars because it was easy to put together, smelled great while cooking and tasted good when done. I would consider this a "family only" recipe simply because the potatoes didn't keep their nice white color like you'd expect in a hash-brown recipe. They were greyish color. It didn't effect the taste but I wouldn't like to serve them to company.

Marie Nixon July 28, 2003