1 stick butter
16 oz. sour cream
8 oz. cream cheese (we use the chive & onion cream cheese)
Bag of hash browns
2-3 cups shredded cheese (we usually use cheddar or a mix like cheddar jack or Monterrey jack)
Small Onion, diced (we've also used one bunch of green onions...these are great)
1) Turn your crock pot on Medium.
2) Put in the stick of butter and the onion.
3) Once the butter is completely melted, kind of stir it around to coat the crock. Then pour in the frozen hash browns.
4) Over the top, glop on the sour cream and cream cheese. Put the lid on.
5) After about a 1/2 hour the sour cream and cream cheese will be nice and soft. Stir the sour cream and cream cheese into the potatoes. Mix well.
6) Let the mixture cook for about two hours, mixing every 20-30 minutes. It kind of depends on your crock pot as to how much you have to stir the potatoes. When the potatoes are getting done, I add garlic powder, onion powder, and season salt...mix...taste...add more if needed. Remember, you can always add more spices, but you can't take them back out...so add a little bit, then taste, then add...
7) About 10 minutes before you are ready to eat, add the shredded cheese. I usually add 1-2 cups of cheese and mix in. Then I put more on top that I don't mix in...it just depends on how much you like cheese.
I am out of the blogging habit due to a rough August, so I forgot to take a picture of the finished product, but you can probably guess that it looks like hash browns with good stuff on them. I hope you like this dish as much as my family does!
In other news, Booger had to have surgery last month to have a salivary gland removed and a ranula opened so it could drain. He didn't want me to bother him at all. I tried to get pictures of his Frankenstein-like neck stitches, but he was totally uncooperative. Here's what I got instead:
Take care of you!
