Slow Cooker Sour Cream and Onion Scalloped Hash Browns with Ham Made this dish for dinner tonight and based on the previous reviews I made the following changes; brown half the hashbrowns according to package directions and leave other half frozen, I seasoned the cooked hashbrowns with season salt, pepper, and garlic powder. I only used 10 oz of water using the empty soup can, about 8 oz chive and onion sour cream, and I substituted 16 oz Velvetta for the cheddar. It came out nice and creamy!