Crockpot Funeral Potatoes Recipe
Crockpot funeral potatoes are great for breakfast or brunch. Feeds a crowd and is cheap to make with frozen hashbrowns, cheese and chips.
Servings: 12
Equipment
- 1 slow cooker
Ingredients
- 6 cup hash browns frozen, bagged, 1.5 pounds
- 1 can cream of mushroom soup
- 2 cup mozzarella cheese
- 1 cup sour cream
- 1 tsp garlic powder
- 1 pinch salt
- 1/2 cup butter melted
- 2 cup potato chips or cornflakes for the top
Instructions
- Mix together everything except potato chips and 1/2 of the cheese inside slow cooker.
- Cover and cook on low for 5-6 hours. Stirring halfway thru is helpful.
- 30 minutes before serving sprinkle remaining cheese on top. Put lid back on so it melts.
- When done sprinkle crushed chips on top and serve warm!
Video
Nutrition
Serving: 2oz | Calories: 248kcal | Carbohydrates: 29g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 397mg | Potassium: 608mg | Fiber: 2g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 11mg | Calcium: 132mg | Iron: 2mg