Potatoes are one of those few ingredients that transcends the time of day or meal. You can have hashbrowns in the morning, french fries in the afternoon or at night, and mash them for dinner. The same can be said for this easy crockpot hashbrown casserole recipe.
The crockpot hashbrown casserole is an easy breakfast recipe, simple lunch recipe, and fantastic, cheap, delicious dinner recipe. It is no wonder why potatoes are so popular; they can be used in so many different ways.
But there are also just as many ways to buy potatoes. You can buy them fresh, in a can, in a box, in a bag, and even in the freezer aisle. Those freezer aisle options are the ones we will be using in this crockpot hashbrown casserole recipe.
We already know that potatoes can be used for every meal, even snacking. But this recipe can also be used for every meal; don’t let the ‘hashbrowns’ fool you. This is a cheesy crockpot potato casserole, and it is straightforward.
But the most significant benefit is that the most challenging part of making anything with potatoes is removed from this recipe. You will not need to wash, peel, rinse, or soak these potatoes. Instead, you will grab your favorite bag of frozen hashbrowns from your go-to grocery store, and that’s all the prep you need.
Of course, you will need to decide what time of day you plan to serve these potatoes because potato recipes have another downside. That downside comes when it is time to reheat the leftovers.
Easy Crockpot Hashbrown Casserole Recipe
Potatoes have so many benefits that it can be easy to forget the downsides. We must remind ourselves of those downsides, especially as we prep this crockpot hashbrown casserole recipe.
In fact, the most crucial downside of potatoes to remember is they don’t keep well. Mashed potatoes will do just fine in the fridge for a day or two. But anything else, and you may run into some issues.
We all know that french fries don’t do well at all. But did you know that the reason is the moisture inside the fries? But fries are made of potatoes, which would have the same chemical reactions with moisture inside.
This hashbrown casserole will not reheat very well, so serve it up fresh.
Crockpot Hashbrown Casserole Recipe Ingredients
This recipe is very simple to make; in fact, it is almost completely a dump-and-go recipe. You will need to get your favorite frozen bag of hashbrowns. You can use any hashbrowns you want, shredded, cubed, a mixture with veggies, really whatever kind is your favorite.
Lastly, you’ll need a can of cream of chicken soup, some butter, sour cream, shredded cheddar cheese, Lays plain potato chips, and a medium yellow onion. You will be dumping everything in the crockpot by the correct measurements, but the onion is what throws this recipe off from a dump-n-go.
You will need to dice the onion, so we can’t quite say this is a dump-n-go recipe, but it is very close.
Breakfast Potatoes, Lunch Potatoes, Dinner Potatoes
We know that potatoes come in many different forms and can be enjoyed anytime. But this recipe takes the cake as it alone can be used any time of day. You can serve this crockpot hashbrown casserole recipe as a breakfast meal or as a side dish.
You can also use this recipe as a lunch recipe all by itself. But the most significant benefit is serving it as a side with dinner. Crockpot side dishes should be lightweight but bursting with flavor. This recipe fits the bill for dinner and any other day’s meal.
Of course, you may need to plan a bit, as this recipe will take a couple of hours.
Hashbrown Casserole Directions
Add all ingredients except the potato chips.
Mix well until everything is combined.
Cook on high for 2 hours and 45 minutes or on low for 4.5 hours.
Cook until cheese is melted and hash browns are cooked through.
Add crushed potato chips to the top before serving. They will get mushy if added too soon. You can even serve them on the side as a topping!
Easy Crockpot Hashbrown Casserole RecipeCourse: Crockpot Recipes, Main, Side Dish
1 Pound Frozen Hashbrowns
1 Can of Cream of Chicken Soup
1/2 Cup of Butter
1 1/4 Cup of Sour Cream
1 Medium Yellow Onion (diced)
12 oz. Bag of Cheddar Cheese
1 1/4 Cup of Lays Plain Potato Chips
- Add all ingredients except the potato chips.
- Mix well until everything is combined.
- Cook on high for 2 hours and 45 minutes or on low for 4.5 hours.
- Cook until cheese is melted and hash browns are cooked through. Add crushed potato chips to the top before serving. They will get mushy if added too soon. You can even serve them on the side as a topping!
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