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Cheesy Hash Brown Stew

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Last summer my husband and I were invited to spend the weekend with college friends at their RV near a lake in central Illinois.  They were generous hosts and we had a great weekend cooking, eating and boating.  One of the things we had that weekend was a tasty concoction of hash brown potatoes, sour cream, cream of mushroom soup and cheese.  She tossed it in her slow cooker before we went out on the lake for the day and it was hot and ready for dinner that evening.  We had it with a grilled pork loin. 

I have since made this for dinner many times.  You can vary the cheese, soup, and sour cream flavors.  I have also turned it into a meal by adding meat and vegetables.   Warm and satisfying on a cold winter night.
 
 
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Step 1:

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You will need a slow cooker to make this stew.  The potatoes take a long time to cook and you do not want your other ingredients to over cook.

You will also need
  30 ounce bag of frozen hash browns
  8 ounce bag shredded cheese, your choice of type
  8 ounce container sour cream, your choice of flavor
  1 can condensed cream of mushroom, cream of chicken or cream of celery soup
  chopped vegetables to taste,  I used the whole onion and about half of each pepper
  meat, I used 10 ounces cubed ham
  Any cooked meat will work.  Chicken, turkey, cooked ground beef, etc.

Step 2:

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Then you put everything in the slow cooker.  I spray the interior of the slow cooker with a cooking oil spray to prevent sticking and make clean-up easier.  First I put the potatoes in, then added and mixed in the vegetables and meat.  Next I mixed in the shredded cheese.  Finally, I mixed in the soup and sour cream.  That can be a little tricky, but keep mixing.  It does not have to be perfect.  As it cooks it gets saucy and mixes in.
Wow, this looks so good! I can't wait to try it!
I have been making a recipe very similar to this (omitting the meat) for years as a side dish for Thanksgiving and Christmas dinner. It is delicious!
You can also substitute 6 to 8 fresh potatoes, either boiled or microwaved until just cooked. Don't overcook or the result with be mushy. When slightly cooled grate the potatoes (I leave the skins on) and proceed with the above recipe.
Cooking in a crock pot works great and saves oven space when cooking a turkey or ham, but you can also bake in the oven at 350F for about an hour. Unlike many potato recipes, this also freeze well. Take out of the freezer and defrost in the fridge for 24 hours before reheating.
scoochmaroo2 years ago
Um, yes. Topped with a poached egg, I am in heaven.
debdegraeve (author) 2 years ago
Thank you for the comments. I just entered it in the contest a little while ago. Good luck to everyone.
bajablue2 years ago
This looks amazing!!!

Did you copy and paste the link to this Instructable in the comment section of Scoochmaroo's One Pot Challenge?  

If so, I missed it.

The deadline is midnight, tonight, so I hope you do it before the contest closes... and best of luck!!! ;-)
sunshiine2 years ago
This is a must try recipe! Thanks for sharing.
Mmmmm, cheesy hashbrowns!