Ingredients
Scale
- 2 pounds frozen hash brown potatoes, thawed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (1 ounce) package dry ranch dressing mix
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 4 tablespoons butter, melted
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a large bowl, combine the thawed hash browns, cream of mushroom soup, ranch dressing mix, sour cream, milk, melted butter, and black pepper. Mix well to ensure all ingredients are evenly distributed.
- Step 2: Grease the inside of a crockpot (slow cooker).
- Step 3: Pour the potato mixture into the greased crockpot, spreading it out evenly.
- Step 4: Sprinkle the shredded cheddar cheese evenly over the top of the potato mixture.
- Step 5: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender and the cheese is melted and bubbly.
Notes
- For easier cleanup, use a crockpot liner before adding the potato mixture.
- Reheat leftover Swamp Potatoes in the microwave or oven until warmed through, adding a splash of milk if needed to restore creaminess.
- Serve these potatoes as a comforting side dish alongside grilled chicken or a hearty pot roast.
- Don't skip thawing the hash browns thoroughly; this helps prevent a watery final product and ensures even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American