Katie Lee Biegel's Slow-Cooker Hash Brown Casserole | The Kitchen

Katie's Slow-Cooker Hash Brown Casserole is ideal for breakfast tailgating! Inspired by a Western omelet, Katie layers crispy hash browns, ham, tomatoes and plenty of cheese in this morning treat. #FoodNetwork #KatieLee #TheKitchen #HashBrownCasserole Watch Katie on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/47VgeAv Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Slow-Cooker Hash Brown Casserole RECIPE COURTESY OF KATIE LEE Level: Easy Total: 6 hr 10 min Active: 10 min Yield: 6 to 8 servings Ingredients One 26-ounce package frozen hash browns, defrosted 1 cup diced ham 1 medium Vidalia or yellow onion, finely diced 1 medium red bell pepper, finely diced 2 cups shredded Cheddar 1 cup whole milk 1 cup sour cream 1 1/2 teaspoons kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 6 large eggs One 8-ounce package cream cheese, cubed 2 scallions, thinly sliced Ketchup and hot sauce, for serving Directions Using paper towels or a clean kitchen towel, thoroughly squeeze the excess liquid from the defrosted hash browns. Mix the hash browns, ham, onion, bell pepper and 1 cup of the Cheddar together in a slow cooker. Whisk together the milk, sour cream, salt, garlic powder, pepper and eggs in a medium bowl until blended. Stir in the cream cheese. Add the mixture to the slow cooker and stir to combine with the hash browns. Cover and cook on low for 5 hours or high for 3 hours, then sprinkle with the remaining 1 cup Cheddar. Cover and continue to cook on high for an additional 1 hour. Turn off the slow cooker, remove the lid and let the casserole rest for 30 minutes. Sprinkle with the scallions and serve with ketchup and hot sauce, as desired. This recipe has been updated and may differ from what was originally published or broadcast. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #HashBrownCasserole #KatieLee Katie Lee Biegel's Slow-Cooker Hash Brown Casserole | The Kitchen | Food Network https://youtu.be/Ortc1_RRA20