Crockpot Hashbrown Casserole
A warm, cheesy, and creamy comfort dish perfect for busy mornings or cozy dinners, made with shredded hashbrowns, Greek yogurt, and sharp cheddar cheese.
Ingredients
Main ingredients
- 32 oz frozen shredded hashbrowns, thawed overnight in the fridge Use 900 g for accuracy.
- 1 cup full-fat Greek yogurt (or plain sour cream) For tang and creaminess.
- ½ cup salted butter, melted Substitute margarine or coconut oil for dairy-free.
- ½ cup whole milk Higher fat yields a silkier texture.
- 1 large onion, finely chopped Sweet onion adds mellow flavor.
- 2 cloves garlic, minced Fresh over jarred for best aroma.
- 3 cups sharp cheddar cheese, shredded Keep 1 cup aside for topping.
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp smoked paprika (optional) Adds warmth and color.
- ¼ tsp dry mustard Enhances cheesy tang.
- to taste Fresh chives or parsley, chopped, for garnish Garnish is optional.
Instructions
Preparation
- Lightly grease a 6-quart slow cooker with nonstick spray or butter.
- In a large bowl, combine thawed hashbrowns, onion, garlic, salt, pepper, paprika, and dry mustard. Stir gently to avoid overmixing.
- Melt butter and whisk together with Greek yogurt and milk until smooth.
- Pour the creamy mixture over the potatoes and toss to coat evenly.
- Transfer potato blend to the Crockpot and gently pat the top level.
Cooking
- Cover and cook on LOW for 4 hours or HIGH for 2½–3 hours.
- About 15 minutes before the end, sprinkle the reserved cheddar across the surface.
- Check doneness by inserting a fork. Potatoes should yield easily.
Garnishing and Serving
- Garnish with chopped chives or parsley, then serve hot.
Notes
Gentle folding keeps the texture light. Store leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven or microwave single servings.