Crockpot Ham and Hashbrown Casserole
This ham and hashbrown casserole crockpot dinner is a cheesy, creamy breakfast-for-dinner dish that needs no thawing. Frozen shredded hashbrowns, diced ham, cheddar and a creamy sauce cook together in the slow cooker. It is great for brunch, potlucks or a lazy weekend.
10
servings15
minutes4
hoursFrozen hashbrowns, diced ham and cheddar cook in a creamy sauce until tender and bubbling. Top with green onions and serve warm.
Ingredients
1 bag (30 oz) frozen shredded hashbrowns
2 cups diced cooked ham
2 cups shredded sharp cheddar cheese, divided
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1/2 cup whole milk
1/2 cup finely diced yellow onion
2 cloves garlic, minced
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter, melted
2 green onions, sliced
Nonstick spray, for the crock
Directions
- Spray a 6-quart slow cooker well with nonstick spray.
- Whisk the soup, sour cream, milk, onion, garlic, garlic powder, paprika, salt and pepper in a large bowl until smooth.
- Stir in the melted butter, diced ham and 1 cup of the cheddar.
- Fold in the frozen hashbrowns until they are coated. Do not thaw them first.
- Spread the mixture evenly in the crock.
- Lay a clean kitchen towel or paper towels across the top and cover with the lid to catch condensation.
- Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the potatoes are tender and the edges are golden. Stir once halfway through.
- Sprinkle the remaining 1 cup cheddar on top.
- Cover and cook 10 to 15 minutes more until the cheese melts.
- Top with green onions and serve warm.
Notes
- Use cooked leftover holiday ham or deli ham. Do not thaw the hashbrowns, or the casserole will turn gluey. Refrigerate for 4 days and reheat in the oven or microwave. Add a fried egg on top for a heartier meal.
Why this casserole is a slow cooker favorite
Everything in this dish can go in the pot straight from the freezer or the fridge. The frozen hashbrowns thaw and cook in the creamy sauce as it heats, which saves you from shredding or parboiling potatoes. After a few hours the potatoes are soft and the cheese is melted.
It is a good use for holiday ham too. Diced ham is already cooked and salty, so it only needs to warm through and flavor the sauce.
It feeds a crowd for very little money, and it works for breakfast, lunch or dinner.
Ingredient notes for ham and hashbrown casserole
Frozen shredded hashbrowns: They are the base, and do not need to be thawed. Look for plain shredded potatoes, not patties or cubes.
Diced ham: Leftover baked ham is best. Deli ham works, and cutting it into small cubes spreads it evenly.
Sharp cheddar: A sharp cheese carries through the creamy sauce. Shred it from a block for the smoothest melt.
Cream of chicken soup and sour cream: Together they make a creamy sauce that holds the potatoes together without being heavy.
Butter: It browns the edges where the casserole touches the crock, giving you crisp, golden bits.
Whole milk: A half cup loosens the sauce so it coats the potatoes. Skim milk makes it watery, so use whole.
Smoked paprika: A little of it makes the ham taste smoked and gives the sauce a rosy color. Use sweet paprika if you do not have smoked.
Tips for a creamy, not soggy, casserole
Do not thaw the potatoes: Thawed hashbrowns release water and turn gluey. Use them frozen so the casserole stays fluffy.
Use a towel under the lid: Steam collects on the lid and drips onto the casserole. A towel soaks up that water and keeps the top from getting soggy.
Most common mistake: Overcooking. Potatoes at the edge turn dark and dry after five hours, so check at four and stir once.
Spread it flat: An even layer cooks the potatoes at the same pace. Piled in the center, the middle stays cold and the edges overcook.
Stir once, gently: A single stir halfway moves the edges to the center. More than that breaks up the potatoes and turns them to paste.
Swaps and variations
Use diced cooked bacon or breakfast sausage in place of the ham. Swap the cheddar for pepper jack for a spicy version, or add diced bell pepper and broccoli for vegetables. For a lighter dish, use reduced-fat soup and Greek yogurt in place of the sour cream.
One swap that does not work is a bag of cubed hashbrowns. They stay hard in the center and never get creamy.
Add a cup of frozen broccoli florets or diced bell pepper for a vegetable boost.
What to serve with the casserole
Serve it with scrambled eggs or fried eggs for a full brunch spread. Fresh fruit and a green salad balance the richness. For dinner, add steamed green beans or roasted asparagus on the side.
Set out hot sauce, salsa and a bowl of sliced green onions so guests can top their own servings.
Storing, freezing and reheating
Cool leftovers within 2 hours and refrigerate in a sealed container for up to 4 days. The casserole will firm up as it chills.
Reheat portions in a 350°F oven, covered with foil, for 15 to 20 minutes until hot. The microwave is faster, though the texture is softer. You can freeze it for up to 2 months.
Portion leftovers into muffin tins, freeze, then pop them into a bag for quick breakfast bites.
Crockpot Ham and Hashbrown Casserole at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours
- Servings: 10 servings
- Ingredients: 15, led by bag (30 oz) frozen shredded hashbrowns, diced cooked ham, shredded sharp cheddar cheese, (10.5 oz) cream of chicken soup
Tips for Crockpot Ham and Hashbrown Casserole
Use cooked leftover holiday ham or deli ham. Do not thaw the hashbrowns, or the casserole will turn gluey. Refrigerate for 4 days and reheat in the oven or microwave. Add a fried egg on top for a heartier meal.
Crockpot Ham and Hashbrown Casserole FAQ
How long does Crockpot Ham and Hashbrown Casserole take?
Crockpot Ham and Hashbrown Casserole takes 4 hours of cooking after 15 minutes of prep.
How many people does Crockpot Ham and Hashbrown Casserole serve?
This recipe makes 10 servings.
What do I need to make Crockpot Ham and Hashbrown Casserole?
15 ingredients, led by bag (30 oz) frozen shredded hashbrowns, diced cooked ham, shredded sharp cheddar cheese, (10.5 oz) cream of chicken soup. Amounts are in the recipe card above.
