Slow Cooker Cheddar Bacon Ranch Hash Browns
Slow cooker cheddar bacon ranch hash browns are an easy, yummy breakfast or brunch side that you’ll want to enjoy all day long! These crack hash browns are sure to be an instant family favorite!
Is there anything better than a big side of potatoes for breakfast or brunch?
Particularly perfectly seasoned crack hash browns.
No one in my house would say no to these and I don’t mind making them since my slow cooker does all the work!
That means I have the perfect accompaniment for big breakfasts with absolutely zero stress at all.
Ingredients
To make these you’ll need:
- Hash browns– A refrigerated bag of shredded hash browns
- Sour Cream– Full fat works best
- Milk– Go for whole milk if you can
- Ranch dressing mix– The kind in the packet
- Cheddar cheese– Shredded
- Bacon– Cooked crisp and crumbled
- Salt and pepper– To taste
How to Make
To make these cheddar bacon ranch hash browns, spray the bowl of a slow cooker liberally with non stick spray.
Add the hash browns, sour cream, milk, ranch, half the cheese, half the bacon, and a bit of salt and black pepper to the sprayed slow cooker.
Stir everything together until all the ingredients have evenly combined.
Spread the hash brown mixture out in an even layer.
Then sprinkle the remaining cheese and bacon evenly out overtop.
Cover the slow cooker and cook on HIGH for 3 hours, or 5-6 hours on LOW.
Serve warm and enjoy!
Serving suggestions
We love these hash browns as part of a big brunch spread with fluffy scrambled eggs and fruit salad.
Of course, you can pair them with anything you like!
Storing leftovers
Store leftovers in an air tight container in the fridge for up to 4 days.
They reheat very well in the slow cooker or in the microwave.
Tips and Tricks
- You can use frozen hash browns in this recipe! No need to thaw them either, just increase the cook time to 3 1/2 hours.
- For extra flavor, you can sub a can of condensed cream of chicken soup for the milk
- Add some extra protein and make it a meal! Leftover chopped rotisserie chicken goes well in this.
Other Slow Cooker Breakfast Recipes
Slow cooker cheddar bacon ranch hash browns are a favorite breakfast side in this house!
Make them and enjoy!
Looking for other slow cooker breakfast recipes?
Try these:
- Slow Cooker Sticky Buns
- Slow Cooker Breakfast Soup
- Crockpot Breakfast Casserole
- Slow Cooker Peanut Butter Hot Chocolate
If you’ve tried this SLOW COOKER CHEDDAR BACON RANCH HASH BROWNS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Cheddar Bacon Ranch Hash Browns
Ingredients
- 1 20 oz bag refrigerated shredded hash browns
- 1 cup sour cream
- 1 cup milk
- 1 tbsp dry ranch dressing mix
- 2 cups shredded cheddar cheese divided
- 6-8 strips bacon cooked crisp & crumbled, divided
- salt & pepper to taste
Instructions
- Spray the bowl of a slow cooker liberally with non stick spray.
- To the prepared slow cooker add the hash browns, sour cream, milk, ranch, half the cheese, half the bacon, and a bit of salt & black pepper. Stir together until all the ingredients have evenly combined.
- Smooth the hash brown mixture out in an even layer, then sprinkle the remaining cheese evenly out overtop, and finish by topping with the rest of the bacon.
- Cover and cook on HIGH for 3 hours, or 5-6 hours on LOW.
- Serve warm & enjoy!
Notes
- You can use frozen hash browns in this recipe! No need to thaw them either, just increase the cook time to 3 1/2 hours.
- For extra flavor, you can sub a can of condensed cream of chicken soup for the milk
- Add some extra protein and make it a meal! Leftover chopped rotisserie chicken goes well in this.
Nutrition
