Ingredients
Scale
- 4 cups shredded hashbrowns
- 4 cups diced potatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- Place shredded hashbrowns, diced potatoes, chopped onion, and minced garlic into the crockpot.
- Add broth, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, stir in butter, heavy cream, and cheddar cheese until melted and creamy.
- Serve hot, topped with chopped herbs and extra cheese if desired.
Notes
- You can substitute heavy cream with milk for a lighter version.
- For extra flavor, add cooked bacon or sautéed mushrooms.
- Ensure potatoes are chopped evenly for uniform cooking.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 60mg