Slow Cooker Confetti Potatoes
Our Slow Cooker Confetti Potatoes will be a great side dish for any occasion and so easy to put together. This potato dish has great flavor from a combination of seasons and vegetables. We are adding some special cheese and little bacon bits to top it all off. These Confetti Potatoes will be a great hit at any covered dish gathering. Our crew here at the cottage just loves this recipe and I am hoping that all of you will enjoy this pure comfort recipe.
We Start With A Great Mix Of
Potatoes and Vegetables
Next We Add A Nice Mix Of
Seasons and Sour Cream
Finally We Add Some Cheese and Bacon Bits
Cover The Slow Cooker and Cook
Slow Cooker Confetti Potatoes
Miz Helen's Kitchen
Ingredients
1 (20 ounce) bag frozen hash browns
1 medium size onion, chopped
1 green bell pepper, chopped
2 ( 4 ounce ) jars of pimentos, chopped
3 cloves garlic, chopped
2 teaspoons salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
1 cup sour cream
1 cup milk
1 (8 ounce) block cream cheese, chopped
2 cups sharp cheddar cheese, shredded
1 cup bacon bits
Directions
Place the hash browns, onion, bell pepper, Pimentos, garlic, salt, pepper and cayenne pepper into the slow cooker.
Mix the sour cream, milk, cream cheese cubes, 1-1/2 cups shredded cheddar cheese and 1/2 cup bacon bits, mix all of these ingredients until completely blended.
Pour the liquid mix over the hash brown mix and mix very well.
Top with the remainder of the shredded cheddar cheese and bacon bits.
Cover the cooker and cook on high for 4 hours on high or 6 hours on low.
Enjoy!
Print Recipe
1 medium size onion, chopped
1 green bell pepper, chopped
2 ( 4 ounce ) jars of pimentos, chopped
3 cloves garlic, chopped
2 teaspoons salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
1 cup sour cream
1 cup milk
1 (8 ounce) block cream cheese, chopped
2 cups sharp cheddar cheese, shredded
1 cup bacon bits
Directions
Place the hash browns, onion, bell pepper, Pimentos, garlic, salt, pepper and cayenne pepper into the slow cooker.
Mix the sour cream, milk, cream cheese cubes, 1-1/2 cups shredded cheddar cheese and 1/2 cup bacon bits, mix all of these ingredients until completely blended.
Pour the liquid mix over the hash brown mix and mix very well.
Top with the remainder of the shredded cheddar cheese and bacon bits.
Cover the cooker and cook on high for 4 hours on high or 6 hours on low.
Enjoy!
Print Recipe
Pin For Later
We Are Ready To Enjoy These Awesome
Confetti Potatoes
Thanks so much for stopping by the cottage today to spend some time in the kitchen with us. I always look forward to your visits and cooking delicious dishes with you. Hope you will have a wonderful week and come back real soon!
Peace and Joy
Miz Helen
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Yum Miz Helen, pimiento cheese potatoes! I will be making this soon!
ReplyDeleteJenna
These look perfect for our Easter Sunday meal! Printing it up right away (:
ReplyDeleteThis recipe sounds wonderful !!
ReplyDeletePinned! Thanks for sharing at the What's for Dinner party! Hope you come again next week.
ReplyDeleteThis is pretty much heaven in a crockpot!!!
ReplyDeleteThis looks pretty darn tasty. I need to break out my crock pot!
ReplyDelete