Categories: Side Dishes
Ingredients
- 1 pkg (32 oz.) frozen hash brown potatoes
- 1 can cream of potato soup, undiluted
- 2 C shredded colby-monterey jack cheese
- 1 C sour cream
- 1/4 tsp pepper
- 1/8 tsp salt
- 1 carton (8 oz.) spreadable chive and onion cream cheese
Directions
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Place potatoes in a lightly greased 3 quart slow cooker. In a small bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well. Cover and cook on low for 3-1/2 to 4 hours or until potatoes are tender. Stir in cream cheese.