Slow-Cooked Hash Brown Potato Bake
A creamy, egg-free breakfast bake featuring hash brown potatoes and corn, bound together with a rich cream cheese sauce for a savory morning treat.
Equipment
- 2-quart slow cooker
- Heavy skillet
- spoon
- Mixing spoon
Ingrediënten
- 1 tbsp vegetable oil
- 1 clove garlic chopped
- 1 green chile chopped
- ½ cup milk
- 1 3-ounce package cream cheese
- ½ tsp salt
- ¼ tsp white pepper
- 1 tbsp flour
- 3 cups frozen hash brown potatoes
- 1 cup frozen corn
- ¼ cup grated Parmesan cheese
Instructies
- In a heavy skillet, heat the vegetable oil and cook the chopped garlic until crisp-tender, about 2 minutes.
- Add the chopped green chile and cook for an additional 1 minute.
- Stir in the milk, cream cheese, salt, pepper, and flour.
- Cook over medium heat, stirring frequently, until the cream cheese is melted and the sauce is blended.
- Remove from heat and let the mixture cool for 10 minutes.
- Fold in the frozen hash brown potatoes and frozen corn, mixing until well combined.
- Transfer the mixture to a 2-quart slow cooker and top with grated Parmesan cheese.
- Cover and cook on low for 7–8 hours, or until the casserole is set and the top is golden brown.
- Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of fresh fruit or a green salad for a complete meal.
Wine Advice:
Pair with a light white wine, such as Sauvignon Blanc, or a glass of sparkling water for a refreshing balance.
Nutritional Information
Calories: 310 kcal | Carbohydrates: 35 g | Protein: 7 g | Fat: 15 g | Fiber: 18 g | Sugar: 4 g | Salt: 4 g
