Crockpot Hashbrown Potatoes with Ham
If you’ve been hanging out here for a while, you know that I’m all about delicious meals with minimal ingredients – and this hash brown and ham casserole is exactly that.
With just a few simple ingredients, you can create a dish that’s bound to become a family favorite.
Servings 6 people
Ingredients
- 32 oz. frozen cubed hash brown potatoes
- 1 cup cubed fully cooked ham
- 1 small onion chopped
- 2 cups shredded cheddar cheese
- 1 can condensed cream of chicken soup
- 1/2 cup butter melted
- 1 cup sour cream
Instructions
- Combine: In a bowl, mix the condensed cream of chicken soup and melted butter. Pour this over the frozen hash brown potatoes, cubed ham, and chopped onion in your Crockpot.
- Cook: Cover and cook on low for 3-4 hours or until the potatoes are tender.
- Add Sour Cream: Stir in the sour cream.
- Cheese Time: Sprinkle the remaining shredded cheddar cheese on top. Cover and cook for another 15 minutes, or until the cheese is melted and bubbly.
Notes
Tip: I prefer having a golden cheese layer on top of the hashbrown potatoes, so After stirring the sour cream into the hashbrown mixture I will transfer everything into a casserole dish. I will then broil the casserole in the oven for 2-3 minutes until I get a golden crust on top of the potatoes.
You could also combine all of the ingredients in an oven-proof baking dish and bake in a preheated oven at 350 degrees for 35-40 minutes, or until cooked all the way through.