Crockpot Bacon Cheese Potatoes:
This recipe is wonderful, but you can take it to another level by increasing ingredients and cooking it in your crockpot overnight.
We made this last weekend with a few modifications and other reviewers’ suggestions. I browned the hash browns in some butter with green onions, fresh garlic, and cut-up bacon.
I put this in the bottom of the pan and poured the egg mixture on top (added some Lawry’s Seasoned Salt to the egg mixture, too). I also used Kraft Mexican cheese with peppers in place of the cheddar. It was fantastic – got rave reviews from my family – even the picky eaters!
1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place it in the crockpot.
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)
1/2 pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
Green Onions (optional)
Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
Layer half each of the bacon, onions, and potatoes in the crockpot.
Season to taste with salt and pepper and dot with (real) butter.
Repeat layers of bacon, onions, potatoes, and cheese. Dot with butter.
Cover with remaining foil.
Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crockpot).
Add cheese for the last 20 – 30 minutes and enjoy!