Simple Way to Prepare Eric Ripert Creamy hash browns (slow cooker)

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, creamy hash browns (slow cooker). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Creamy hash browns (slow cooker) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Creamy hash browns (slow cooker) is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have creamy hash browns (slow cooker) using 9 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Creamy hash browns (slow cooker):

1. Get 2 packages thawed hash brown potatoes, approx. 1lb. each
2. Get 2 cup Velveeta shredded or cubed cheese (8 ozs)
3. Get 16 oz sour cream (2 cups - I recommend Daisy Light)
4. Take 1 can condensed cream of celery soup undiluted (10 3/4 ozs)
5. Take 1 can condensed cream of chicken soup undiluted (10 3/4 ozs)
6. Make ready 1 lb sliced bacon, cooked and crumbled
7. Prepare 1 large onion chopped
8. Make ready 1/4 cup butter melted (1/2 stick)
9. Get 1/4 tsp pepper

Steps to make Creamy hash browns (slow cooker):

1. Place potatoes in an ungreased 5 qt. slow cooker. In a bowl, mix all other ingredients well. Pour over potatoes and mix well. Cook on low 4 to 5 hours or until potatoes are tender and heated through. Makes 14 servings.

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