Ingredients
Scale
- 2 lbs frozen hash browns, thawed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (1 ounce) packet dry ranch dressing mix
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter, melted
- 1/4 cup chopped green onions (optional)
Instructions
- Step 1: In a large bowl, combine the thawed hash browns, cream of mushroom soup, ranch dressing mix, sour cream, and milk. Mix well to ensure all ingredients are evenly distributed.
- Step 2: Stir in the melted butter and half of the shredded cheddar cheese (reserve the other half for topping). If desired, add the chopped green onions to the mixture.
- Step 3: Pour the potato mixture into a greased 6-quart or larger crockpot.
- Step 4: Sprinkle the remaining cheddar cheese evenly over the top of the potato mixture in the crockpot.
- Step 5: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender and the cheese is melted and bubbly.
Notes
- Leftovers taste great the next day, stored in an airtight container in the fridge.
- For a creamy, cheesy reheat, add a splash of milk before microwaving.
- Serve alongside grilled chicken or BBQ ribs for a comforting and satisfying meal.
- Don't skip thawing the hash browns—this prevents a watery final dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American