Are you tired of rushed mornings and boring breakfasts? Imagine waking up to the irresistible aroma of perfectly crispy hash browns, ready to be enjoyed with your favorite breakfast toppings. This crockpot breakfast hash browns recipe is your answer! It's a fantastic way to make a delicious and hearty breakfast with minimal effort. This recipe is perfect for busy week mornings, weekend brunches, or even a comforting weeknight dinner. Get ready to experience the easiest and most flavorful crockpot breakfast hash browns you've ever tasted!
Ingredients:
- 2 pounds russet potatoes, peeled and shredded (about 4 large potatoes)
- 1 medium yellow onion, chopped
- 1/2 cup chopped green bell pepper (optional, but adds a nice touch!)
- 1/4 cup butter, unsalted
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Optional toppings: shredded cheddar cheese, bacon bits, sour cream, chives
Instructions:
-
Prep the Potatoes: Peel and shred the russet potatoes using a box grater or food processor. Place the shredded potatoes in a large bowl and cover with cold water. This helps remove excess starch and prevents browning. Let them sit for about 15 minutes.
-
Drain and Dry: After 15 minutes, drain the potatoes thoroughly. Use a clean kitchen towel or paper towels to squeeze out as much excess water as possible. This is crucial for achieving crispy hash browns.
-
Sauté the Vegetables: While the potatoes are draining, melt the butter in a large skillet over medium heat. Add the chopped onion and bell pepper (if using) and sauté until softened, about 5-7 minutes.
-
Combine Ingredients: In a large bowl, combine the drained potatoes, sautéed vegetables, beaten eggs, flour, salt, pepper, garlic powder, and onion powder. Mix well to ensure all the potatoes are evenly coated.
-
Crockpot Cooking: Grease your slow cooker with cooking spray or a little butter. Transfer the potato mixture to the slow cooker. Spread it out evenly in a single layer.
-
Slow Cook to Perfection: Cook on low for 4-6 hours, or until the hash browns are golden brown and cooked through. You can check for doneness by inserting a fork; it should easily pierce the hash browns without resistance. If you prefer crispier hash browns, you can broil them for the last few minutes of cooking time.
-
Serve and Enjoy! Once cooked, carefully remove the hash browns from the slow cooker. Serve immediately with your favorite toppings such as shredded cheese, bacon bits, sour cream, or chives.
Tips for the Best Crockpot Hash Browns:
- Don't skip the soaking and drying: This step is key to preventing soggy hash browns.
- Evenly distribute the mixture: Make sure the hash browns are spread in a single layer for even cooking.
- Adjust cooking time: Cooking time may vary depending on your slow cooker. Start checking for doneness after 4 hours.
- Get creative with toppings: Experiment with different toppings to find your favorites. Some other great options include salsa, avocado, or a fried egg.
Variations:
- Spicy Hash Browns: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mixture.
- Cheesy Hash Browns: Stir in 1 cup of shredded cheddar cheese during the last 30 minutes of cooking.
- Herb Hash Browns: Add 1 tablespoon of fresh chopped herbs such as rosemary, thyme, or parsley.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used and serving size.
- Calories: Approximately 250-300
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 25-30g
This easy crockpot recipe delivers a delicious and satisfying breakfast, perfect for busy mornings or lazy weekends. The slow cooking method ensures tender, flavorful hash browns that are sure to be a hit with the whole family. Enjoy!