Slow Cooker Spicy Hashbrown Casserole
This month’s Recipe ReDux is all about slow cooker recipes and was definitely meant for those of use who seem to always be just a little short on time.
Like today... as I’m flying back from The Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo.
(Or FNCE... if you prefer to save mouthfuls for food and not for conference titles.)
There will be more to come about FNCE in the coming days, but today I’m sharing this quick & easy, slow-cooker, non-casserole casserole.
Wait. A non-casserole casserole... what’s THAT?
Well, THAT is what I ended up with when I attempted to do hashbrowns in the crock pot and make them a “non-casserole” version in keeping with this month’s theme.
The good news - they are over the top delicious and not filled with a bunch of “red label canned soup” (you know the ones, right?) full of sodium and funky ingredients. Instead, they’re spiced up with flavors, rather than fat by using chipotle seasoning and sauteed fresh peppers.
The bad news - my husband’s response to eating the dish was “Wow! That casserole is great! Definitely save the leftovers. I’ll eat that again.”
He thought it was a casserole.
Savory, spicy, healthy and easy.... all the things a good slow-cooker recipe should be. I put this in a category outside the normal “dump & stir” cooking that crock pots are famous for... but don’t be surprised if someone thinks it’s a casserole...and a damn fine one at that.
Be sure to check out what my fellow Recipe ReDux members are cooking up this month for The Recipe ReDux
Looking for a hashbrown casserole NOT made w/canned soup? Here it is! Spicy Hashbrown Casserole via @healthyaperture Tweet this
Slow Cooker Spicy Hashbrown Casserole
Yield
8 servings
Ingredients
- 1 (30-ounce) bag frozen shredded hashbrown potatoes
- 2 tablespoons oil
- 1 red bell pepper, coarsely chopped
- 1 orange bell pepper, coarsely chopped
- 1 poblano or green bell pepper, coarsely chopped
- 2 teaspoons Kosher salt
- 1 teaspoon ground chipotle chile pepper (I used McCormick’s)
- 1 tablespoon arrowroot, tapioca, cornstarch or all-purpose flour
- 2 cups milk
- Low-fat Greek-style yogurt (optional)
- Salsa verde (optional)
Directions
-
Coat a slow-cooker with cooking spray. Turn on HIGH and add potatoes.
-
Heat oil in a large skillet; add peppers and sauté 2 to 3 minutes. Season with salt and sprinkle with arrowroot. Sauté 2 more minutes. Stir in milk and continue cooking until just thickened (about 2 to 3 more minutes).
-
Pour pepper mixture over potatoes in slow-cooker. Cooking on HIGH for 3 hours. Serve with low-fat Greek-style yogurt and salsa verde, if desired.
ReganJonesRD
