A few years back she made these awesome hash brown potatoes in her Crock Pot. They cooked up really nicely into a creamy casserole that you just had to have seconds of. I remember the top being crisp and the inside being creamy and flavorful.

I asked her for her recipe and she wouldn’t give it to me. She said that it was “top secret.” Can you believe that nonsense? Little sisters! So, I had to set out on a journey of hash brown searches to find the recipe myself.

Fortunately, I found one that tastes exactly like my sister’s. I have no idea if this is how she makes hers but it does taste very close. If you need a side dish or quick casserole for a potluck meal or family dinner give this slow cooker hash brown casserole a shot. It’s very easy to make, tastes great, and feeds a crowd.

I really like how creamy these potatoes come out. The top is crisp but the inside is so soft and delicious! Get creative with your casserole and toss in a few things that you might like such as onions, different seasonings, and cream cheese. In fact, you can use a variety of cheeses if you want. I sometimes add in green chiles. Enjoy!

Ain’t that the truth! I think hash brown casserole is super easy to whip up, especially in the slow cooker. When I need a side dish and I need one now I will always turn to this recipe.


1 (30 oz) package frozen shredded hash brown potatoes

½ lb ground sausage (I used Italian sausage), browned and drained

2 cups shredded cheddar cheese

1 cup shredded Kraft Mozzarella cheese

1 onion, diced

1 green pepper, diced

1 red pepper, diced

12 eggs

½ cup milk

½ teaspoon Morton salt

¼ teaspoon ground black pepper

⅛ teaspoon Domino sugar


Grease a large 6-quart slow cooker (or bigger) with cooking spray or butter.

Layer half the hash browns in the bottom of the slow cooker.

Top with half the sausage, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.

Whisk together eggs, milk, salt, pepper, and sugar …

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