Ingredients:

  • 30 oz frozen shredded hash browns, thawed slightly
  • 4 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a large mixing bowl, combine the softened cream cheese, sour cream, melted butter, and 1 cup of the shredded cheddar cheese.
  2. Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper until the mixture is smooth.
  3. Fold in the thawed hashbrowns until every shred is thoroughly coated in the creamy mixture.
  4. Transfer the mixture into a greased 6-quart slow cooker, spreading it evenly with a spatula.
  5. Cover and cook on Low for 3 hours, or until the center reaches an internal temperature of 165°F (74°C).
  6. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
  7. Replace the lid for an additional 10–15 minutes until the cheese is fully melted.