Slow Cooker Sour Cream And Onion Scalloped Hash Browns With Ham Food

SLOW-COOKER SOUR CREAM AND ONION SCALLOPED HASH BROWNS WITH HAM

Steps:

• Toss dry potatoes and butter in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients just until blended.
• Cover and cook on low heat setting 5 to 6 hours.

SLOW COOKER CHEESY HASH BROWN POTATOES

Steps:

• Place frozen hash browns in a slow cooker. Pour melted butter over hash browns. Pour in cream of chicken soup and sour cream, stirring between each addition. Add Cheddar cheese. Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.

HASH BROWNS WITH HAM

Steps:

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup cheese. Combine soup and butter; pour over potato mixture. Cover and cook on low for 3-4 hours or until potatoes are tender., Stir in sour cream. Sprinkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.

SLOW COOKER HASH BROWNS CASSEROLE

Steps:

• 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.

SLOW COOKER FUNERAL POTATOES (HASH BROWN CASSEROLE)

Steps:

• Combine frozen potatoes, soup, onion, 1 cup Cheddar cheese, sour cream, butter, garlic, salt, and pepper in a large bowl. Stir until evenly combined and pour into a slow cooker.
• Cover and cook on high for 3 hours, stirring once every hour. Turn slow cooker off.
• Sprinkle remaining cup of Cheddar cheese over the top, cover, and let sit until cheese has melted, about 5 minutes. Transfer to a serving dish and top with crushed potato chips.

SOUR CREAM AND ONION HASH BROWNS

Steps:

• Heat a skillet over medium heat and add the canola oil. Add the onions, season with a pinch of salt and cook, stirring frequently, until the onions are golden brown, 15 to 20 minutes.
• Meanwhile, season the potatoes with salt and pepper and let sit for 5 minutes. Drain out the excess moisture.
• Set individual cast-iron pans over medium heat until very hot. Add some olive oil to each pan and a handful of the potatoes. Cook until golden brown and crispy, about 5 minutes. Flip and add more oil if necessary. Cook until golden brown on the second side and cooked through. Repeat with the remaining potatoes.
• Top each hash brown with some caramelized onions and a dollop of sour cream and chopped scallions.

SLOW COOKER SCALLOPED POTATOES

Steps:

• Mix sour cream, soup and Worcestershire sauce together in a large bowl.
• Add potatoes and mix well until all potatoes are coated.
• Spoon 1/2 of the potatoe mixture into the crock pot.
• Top with 1 cup of cheese.
• Spoon in the rest of the potato mixture and cover with 1 cup of cheese.
• Cook on high for 3 1/2 to 4 1/2 hours, or low for 7 to 8 hours.

WW SCALLOPED HAM AND HASH BROWNS

Steps:

• In a large bowl, combine soup, mustard, sour cream and milk.
• Add onion flakes and parsley flakes.
• Mix well to combine.
• Fold in ham and hashbrowns.
• Pour mixture into a sprayed 8 x 8 baking dish.
• Bake at 375 degrees for 50 to 60 minutes.
• Place baking dish on a wire rack and let set for 2 to 3 minutes.

SOUR CREAM AND ONION SCALLOPED POTATOES

Steps:

• Place butter and potatoes in crock pot.
• Stir to coat (this helps the potatoes keep their shape do not skip that step!).
• Stir in all remaining ingredients (including season packets) and blend together slightly.
• Turn on low for 5-6 hours.
• Sprinkle on french fried onions on top before serving.
• **trythe new cheese french fried onions for a more cheesey flavor**.

HAM & HASH BROWNS CASSEROLE

Steps:

• Pre-heat oven to 350°F.
• In a bowl, add all ingredients and mix until well combined.
• Pour into a 13x9 casserole dish.
• Bake for 1 hour or until top is slightly golden.
• Sprinkle top with french fried onions (or crumbled potato chips) and bake an additional 10 minutes or until golden brown.

SLOW COOKER SCALLOPED POTATOES

Steps:

• Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
• Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
• Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
• Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.

SOUR CREAM HASH BROWNS BAKE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a skillet saute the yellow onion, green onion, garlic and celery in 1/4 cup butter for about 3-4 minutes or until softened; transfer to a large bowl.
• Add in soup, hash brown potatoes, Parmesan cheese, sour cream, cheddar cheese and mayo; mix well with a wooden spoon to combine, then season with seasoned salt and black pepper.
• Transfer the mixture to prepared baking dish.
• Top with grated Parmesan cheese.
• Bake for about 40 minutes.