Prep 5 mins
Cook 5 hrs
I copied this from a lady at work. I'm not sure where she got it, but she said it was an easy way to make potatoes for brunch.
- 283.49 g cream of mushroom soup
- 118.29 ml finely chopped onion
- 236.59 ml fat free sour cream
- 4.92 ml salt
- 1.23 ml pepper
- 1 kg frozen hash browns
- 236.59 ml grated sharp cheddar cheese
- 14.79 ml butter
- 59.14 ml corn flake crumbs
- Stir first 5 ingredients in large bowl.
- Add potatoes and cheese.
- Place in crockpot and cover.
- Cook on high 3-4 hours.
- Melt butter in small frying pan.
- Stir in cornflakes and cook until crisp.
- Scatter over potatoes and serve.
I liked this easy recipe a lot. I also tried it with cream of chicken and mushroom soup and topped with crushed potato chips. I think next time I might add chopped celery for the color or maybe sprinkle with some chopped parsley. Thanks so much for sharing!
This was very easy and tasty. I used a 2-lb. bag of hash browns (the cubed style) and put them into the slow cooker frozen. I omitted the salt due to the soup and cheese and it was salty enough for our family. I cooked it for 8 hours on low and the texture of the potatoes was great. The sour cream added some tartness to this dish. I'll bet some bacon bits would be good in this too. This worked well with our busy work/school week schedule and provided an easy, hot side dish. Thanks Jennygal.
An overwhelming success, and so tasty! Easy as pie to make. I omitted the corn flake crumbs as I felt the dish didn't need it, but added some grated parmesan cheese to the mix to give it some extra zip. I also used onion powder instead of diced onion. My husband and I devoured this--it was a great weekend "special" breakfast treat. Thanks so much for posting--will make again!