Crock Pot Cheesy Hash Brown Potatoes

Crock Pot Cheesy Hash Brown Potatoes are perfect for a weekend breakfast or brunch. How about serving these cheesy hash browns for Brinner?

Breakfast For Dinner is called Brinner

I had been serving breakfast for dinner for over 25 years before I ever heard the term Brinner. It was actually my oldest daughter who introduced me to the phrase Brinner a few years ago.

One day I asked her what she was making for dinner. When she replied she was making Brinner I was at a loss. I had to ask her what the heck is Brinner?

Well, she was happy to inform her mother the food blogger that Brinner was breakfast for dinner. I actually laughed out loud when she replied.

Crock Pot Cheesy Hash Browns

This Crock Pot Cheesy Hash Brown Potatoes recipe is perfect served on the weekend when you’re making a big family breakfast.

It cooks in just a few hours. You could put all the ingredients into the crock pot and refrigerate it overnight.

First thing in the morning take the crock pot insert out of the refrigerator and allow it to come to room temperature before cooking in the slow cooker. (See notes)

As tough as a crock pot ceramic insert is they do not like a drastic change in temperature.

That includes putting a cold and filled crock pot insert into the crock pot base and turning it on. I have lost a couple of crock pot inserts over the years by doing just that.

Also you don’t want to start heating the crock pot and then plop a cold piece of meat in the empty insert. I cracked a brand new crock pot insert by doing just that with a cold pork loin.

Helpful Tips for Crock Pot Cheesy Hash Brown Potatoes recipe

If refrigerating overnight before cooking allow the crock and the ingredients to come to room temperature before turning the crock pot on. Why might you ask? Well, because there is a good chance that the ceramic crock pot insert will crack if it is cold when you turn the crock pot on.

How To Make Crock Pot Cheesy Hash Brown Potatoes

Ingredients

2 cans Campbell Cheddar Cheese Soup (10 1/2 oz cans)
1 1/2 cups milk
1/2 teaspoon Lawrey’s Seasoned Salt
1/2 teaspoon garlic powder
1/2 to 1 teaspoon ground black pepper
2 cups shredded cheese, divided (I used Mexican Blend)
2 lb bag frozen Hash Brown Potatoes
Smoked Paprika (optional)

Directions

In a large mixing bowl mix the cheddar cheese soup, milk, seasoned salt, garlic powder, and black pepper. Whisk until combined.
Add 1 cup of shredded cheese to the bowl and fold to mix in.
Pour the entire bag of Potato’s O’Brian into the bottom of a 6 quart or bigger crock pot. I used the Crock Pot Casserole Slow Cooker. See cooking time notes.
Break the Potato’s O’Brian up so the potatoes are in a single layer.
Pour the cheese soup mixture over the potatoes and spread evenly over the top.
Sprinkle some Smoked Paprika over the top. (Optional)
Cover and cook on low for 4 to 5 hours. Or high for about 3 hours or until the potatoes are cooked through and the cheese sauce is bubbling hot. 20 minutes before serving sprinkle the remaining one cup of shredded cheese over the top, recover and allow cheese to melt.
Serve for breakfast or Brinner (breakfast for dinner) with scrambled eggs and bacon.
Makes about 8 servings.