Crockpot Hashbrown Casserole
This Crockpot Hashbrown Casserole is a no-bake, hands-off slow cooker comfort food that delivers gooey, cheesy potatoes perfect for breakfast, brunch, or a holiday potluck.
Ingredients
- 32 oz (900 g) frozen shredded hashbrowns, thawed overnight in the fridge
- 1 cup (240 g) full-fat Greek yogurt (or plain sour cream)—for tang and creaminess
- ½ cup (115 g) salted butter, melted (sub margarine or coconut oil for dairy-free)
- ½ cup (120 ml) whole milk (higher fat yields silkier texture)
- 1 large onion, finely chopped (sweet onion adds mellow flavor)
- 2 cloves garlic, minced (fresh over jarred for best aroma)
- 3 cups (340 g) sharp cheddar cheese, shredded (keep 1 cup aside for topping)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp smoked paprika (optional—adds warmth and color)
- ¼ tsp dry mustard (enhances cheesy tang)
- Fresh chives or parsley, chopped, for garnish (optional)
Instructions
- Lightly grease a 6-quart slow cooker with nonstick spray or butter so the casserole slides out easily.
- In a large bowl, combine thawed hashbrowns, onion, garlic, salt, pepper, paprika, and dry mustard. Stir gently—overmixing can bruise the potatoes.
- Melt butter and whisk together with Greek yogurt and milk until smooth. Taste and adjust seasoning.
- Pour the creamy mixture over the potatoes; toss with a silicone spatula to coat evenly.
- Transfer potato blend to the Crockpot; gently pat the top level. Cover and cook on LOW for 4 hours (or HIGH for 2½–3 hours).
- About 15 minutes before the end, sprinkle the reserved cheddar across the surface. Replace the lid and let it melt into a golden crust.
- Check doneness by inserting a fork—potatoes should yield easily, and sauce should be thick. Garnish with chopped chives or parsley, then serve hot.
Notes
• Layering the final cheese on top rather than mixing it all in keeps the casserole from getting gummy. • If you spot excess moisture, drain a bit before adding the cheese. • Swap half the milk for cream for extra richness. • Swirl in a spoonful of pesto at the end for a fresh, herby twist.
Love this recipe?Follow us at @Recipecs for more