Creamy Hash Brown Potatoes

By á-7590

Ingredients

• 1 package (32 ounces) frozen Southern-style hash brown potatoes
• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
• 1 cup (8 ounces) sour cream
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 carton (8 ounces) spreadable chive and onion cream cheese

Preparation

Step 1

1. Place potatoes in a lightly greased 3-qt. slow cooker. In a small bowl, combine the soup, cheese, sour cream, peeper and salt. Pour over potatoes and mix well

2. Cover and cook on low for 3-1/2 to 4 hours or until potatoes are tender. Stir in cream cheese.