I’d have to take out the mushrooms.
In the past, I have made a potato dish in the slow cooker. It was good, but really fattening. I decided to take the basics of that recipe and make a healthier version. I made these for a family Easter luncheon and everyone really seemed to enjoy them. They were very flavorful and convenient, because you can make them ahead of time and pop into the slow cooker. They were perfect for a big gathering on a busy day!
The combination of sautéed vegetables, cheese, sour cream and ranch dressing mix added a ton of flavor. Using frozen, southern hash brown potatoes makes the preparation of this dish a breeze. No peeling and cutting potatoes is required.
I did all the steps up until putting them on to cook in the slow cooker, the day before and then set the pot in the slow cooker at 7 a.m. Easter morning…
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