Katie Lee Biegel's Slow-Cooker Hash Brown Casserole The Kitchen Food Network

Katie's Slow-Cooker Hash Brown Casserole is ideal for breakfast tailgating! Inspired by a Western omelet, Katie layers crispy hash browns, ham, tomatoes and plenty of cheese in this morning treat.
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Slow-Cooker Hash Brown Casserole
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 6 hr 10 min
Active: 10 min
Yield: 6 to 8 servings

Ingredients

One 26-ounce package frozen hash browns, defrosted
1 cup diced ham
1 medium Vidalia or yellow onion, finely diced
1 medium red bell pepper, finely diced
2 cups shredded Cheddar
1 cup 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

Directions

Using paper towels or a clean kitchen towel, thoroughly squeeze the excess liquid from the defrosted hash browns. Mix the hash browns, ham, onion, bell pepper and 1 cup of the Cheddar together in a slow cooker.

Whisk together the milk, sour cream, salt, garlic powder, pepper and eggs in a medium bowl until blended. Stir in the cream cheese. Add the mixture to the slow cooker and stir to combine with the hash browns.

Cover and cook on low for 5 hours or high for 3 hours, then sprinkle with the remaining 1 cup Cheddar. Cover and continue to cook on high for an additional 1 hour.

Turn off the slow cooker, remove the lid and let the casserole rest for 30 minutes. Sprinkle with the scallions and serve with ketchup and hot sauce, as desired.

This recipe has been updated and may differ from what was originally published or broadcast.

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Katie Lee Biegel's Slow-Cooker Hash Brown Casserole | The Kitchen | Food Network
https://youtu.be/Ortc1_RRA20