Description
An easy recipe for a small batch of homemade cheesy hashbrown potatoes in the Instant Pot or the slow cooker.
Ingredients
Scale
- 1 Tbsp butter
- 1/4 cup diced onion
- 1 Tbsp flour
- 1/3 cup milk
- 1/2 cup sour cream
- 1 tsp kosher salt
- 1/4 tsp poultry seasoning
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 12 ounces frozen hashbrowns
- 1/3 cup shredded cheese
- 1/3 cup crispy fried onions
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 4 minutes.
- Sprinkle in the flour and whisk it in. Whisk in the milk until it thickens.
- Stir in the sour cream, salt, poultry seasoning, pepper and garlic powder. Turn off Instant Pot.
- Fold in the hashbrowns so they are coated with the sauce.
- Sprinkle the cheese on top.
- Cover Instant Pot and set it to the slow cooker setting on high for 90 minutes.
- When time is up sprinkle the onions on top and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and saute for 4 minutes.
- Sprinkle in the flour and whisk it in. Whisk in the milk until it thickens.
- Stir in the sour cream, salt, poultry seasoning, pepper and garlic powder.
- Fold in the hashbrowns so they are coated with the sauce. Transfer to the slow cooker.
- Sprinkle the cheese on top.
- Cover and cook on low for 90 minutes.
- When time is up sprinkle the onions on top and serve.
- Category: Side
- Method: Instant Pot or Slow Cooker