Crock Pot Potatoes
Great easy side dish
Yield
8 servingsPrep
15 minCook
Ready
6 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
hash brown potatoes
|
* |
| ¼ | cup |
butter
|
|
| 8 | ounces |
sour cream
|
|
| 10 ¾ | ounces |
soup, cream of chicken
can |
|
| 1 | cup |
velveeta cheese
diced |
* |
| ¼ | cup |
yellow onion
chopped |
*
|
| 1 | cup |
corn flake crumbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
hash brown potatoes
|
* |
| 59 | ml |
butter
|
|
| 231.2 | ml/g |
sour cream
|
|
| 310.7 | ml/g |
soup, cream of chicken
can |
|
| 237 | ml |
velveeta cheese
diced |
* |
| 59 | ml |
yellow onion
chopped |
*
|
| 237 | ml |
corn flake crumbs
|
* |
Directions
Heat all ingredients except hashbrowns in Crock Pot for 15 minutes on high. Add 1 lb. of hashbrowns. Put on low for 4 to 6 hours. Also good in oven. Top with cornflake crumbs & butter in oven for 1 hour at 350℉ (180℃).
