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Reviews & Comments

Slow Cooker Sour Cream and Onion Scalloped Hash Browns with Ham
full spoonfull spoonfull spoonfull spoonempty spoon (39 Ratings)

39 Ratings

5 spoons 13%
4 spoons 51%
3 spoons 21%
2 spoons 13%
1 spoons 3%
Slow Cooker Sour Cream and Onion Scalloped Hash Browns with Ham
Packaged hash brown potatoes and canned soup make for quick work of scalloped potatoes and ham.
Prep: 10 MinTotal: 6 Hr 10 Min
1 - 7 of 7 Reviews
Posted 5/5/2013 12:50:54 PM REPORT ABUSE Yougivemeone said:
Rating:
Read ladies! They specifically say 2 BOXES of BC hash browns.....Frozen hash browns come in a BAG! No need for as much liquid for frozen - don't need to reconstitute.
This reply was: Helpful  Inspiring
Posted 4/8/2012 10:49:21 AM REPORT ABUSE jenn429 said:
Rating:
I made this with au gratin potatoes instead and it turned out great. My family really liked it!
This reply was: Helpful  Inspiring
Posted 3/22/2012 11:57:23 AM REPORT ABUSE Lori07 said:
Rating:
I think the problem most are having with the liquid is that the pkg of hashbrowns I think they are talking about in the recipe is the boxed dehydrated ones (5.2 oz)so that is why you need the water for them to absorb and cook.
This reply was: Helpful  Inspiring
Posted 3/18/2012 9:26:52 AM REPORT ABUSE kcraig09 said:
Rating:
I had a couple of problems coming up 2 of the ingredients--couldn't find Betty Crocker hash browns or the chive & onion sour cream potato topper. So I just used Ore Ida hash browns instead, and for the topper, I just added chives and finely diced onion to some sour cream. I thought this recipe was delicious. Looked way more soupy than it does in the picture above (don't know if that's normal or not), but my fam & I loved it and I'll be making it again...
This reply was: Helpful  Inspiring
Posted 10/19/2011 9:47:30 PM REPORT ABUSE mom2pickyeaters said:
Rating:
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!
This reply was: Helpful  Inspiring
Posted 7/21/2011 10:52:46 AM REPORT ABUSE privat1023 said:
Rating:
This tasted great but it was more like a chowder. The liquid that it called for didn't cook out. Reducing the liquid might help it set up. The potatoes were still chucks but soft....maybe cooking them first might help also.
This reply was: Helpful  Inspiring
Posted 1/2/2011 9:51:53 AM REPORT ABUSE Anne01 said:
Rating:
This recipe tastes great, but it came out more like a chowder. I followed the recipe, but wondered if I should have browned the hash browns first, because they cooked down in the crockpot to the point of almost dissolving.
This reply was: Helpful  Inspiring
1 - 7 of 7 Reviews
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