Slow-Cooker Hash Brown Casserole
- Total: 6 hr 10 min
- Active: 10 min
- Serving 6 to 8
- Blend the hash tans, ham, onion, chime pepper and 1 cup of the Cheddar together in a moderate cooker.
- Whisk together the milk, acrid cream, salt, garlic powder, pepper and eggs in a medium bowl until mixed. Blend in the cream cheddar. Add the blend to the moderate cooker and mix to join with the hash tans.
- Spread and cook on low for 5 hours or high for 3 hours, at that point sprinkle with the staying 1 cup Cheddar. Spread and keep on cooking for an extra 60 minutes.
- Sprinkle with the scallions and present with ketchup and hot sauce, as wanted.
One 16-ounce package frozen hash browns
1 cup diced ham
1 medium Vidalia or yellow onion, finely diced
1 medium red bell pepper, finely diced
2 cups shredded Cheddar
2 cups whole milk
1 cup sour cream
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
6 large eggs
One 8-ounce package cream cheese, cubed
2 scallions, thinly sliced
Ketchup and hot sauce, for serving