A salsa verde slow cooker hash brown casserole made with salsa verde, hash browns, sour cream, cream cheese, onions and topped with cilantro and plenty of pickled jalapenos.
My salsa verde slow cooker hash brown casserole is the perfect side dish for your next brunch. Made with salsa verde, hashbrowns, sour cream, cream cheese, onions and topped with cilantro and plenty of pickled jalapenos.
I used to make this salsa verde hash brown casserole in the oven, and it finally dawned on me to try it out in my slow cooker. It worked great, plus no hot, humid oven temperatures. Darn Texas summer.
My slow cooker gets a workout in the winter to make cozy sopitas and hearty meals, but my slow cooker really shines in the summer when I avoid cranking my oven on at all costs.
Baking this casserole in the oven for 30 minutes while the outside temperature feels like 100 degrees, no thank you.
My salsa verde slow cooker hash brown casseroles is so simple to make. Spray your slow cooker and toss all ingredients, stir, cover, and let the slow cooker do all the work.
I like to serve this casserole with scrambled eggs and bacon, but this casserole would also work alongside steaks, ham and even a roast chicken.
INGREDIENTS NEED TO MAKE THIS CASSEROLE
Non-stick cooking spray or slow cooker liner – the edges of this casserole will lightly brown, spray or insert a liner to your slow cooker for easier clean up.
shredded hash browns – shredded hash browns work best in this recipe.
salsa verde – homemade or store bought salsa can be used.
cream cheese, cubed – no need to bring cream cheese to room temperature
salt & pepper – feel free to add any additional spices you like. I have previously added oregano, cumin, and ground garlic to the mix with tasty results.
milk or heavy cream can be used
freshly chopped cilantro for serving
Pickled jalapenos for serving
HOW TO SERVE SALSA VERDE SLOW COOKER HASHBROWN CASSEROLE
This casserole makes a great easy and crowd-pleasing dish to bring to potlucks for any occasion. Perfect as a side dish, brunch, dinner or brinner. I like to garnish this casserole with cilantro and pickled jalapenos.
MAS SLOW COOKER RECIPES YOU’LL LOVE
Slow Cooker Horchata Latte – Slow cooker horchata latte made with horchata, cinnamon sticks, and espresso powder cooked low and slow in the slow cooker. Served warm topped with cinnamon whipped topping is creamy, dreamy, and perfect for a lazy Sunday brunch.
Hibiscus Slow Cooker Brisket – Fork tender hibiscus infused brisket made in the slow cooker packs a punch. Flavorful, tender, and perfect when wrapped in a warm tortilla. My hibiscus brisket is easily my new favorite slow cooker recipe.
Slow Cooker Ancho Shredded Pork Breakfast Tostadas – Hearty tostadas topped with succulent ancho shredded pork, refried beans and scrambled eggs are the ultimate brunch idea to create at home with the family.
How to Cook Lengua in a Slow Cooker (Beef Tongue) – Lengua made in the in the Slow Cooker is my favorite Sunday morning breakfast go-to meal to enjoy with family and friends. Cooked low and slow seasoned with onion, garlic and bay leaves the lengua (beef tongue) results are juicy and tender.
- 1 30 oz pkg shredded hash browns
- 1 cup salsa verde
- 1 cup sour cream
- 8 oz cream cheese Cubed
- ½ cup diced onion
- 2 tsp salt
- 1 tsp pepper
- 1 cup milk
- ½ cup freshly chopped cilantro
- Pickled jalapenos
- Non-stick cooking spray
Liberally spray the slow cooker insert with non-stick cooking spray.
Add hash browns, salsa verde, sour cream, cream cheese, onion, salt, pepper, and milk.
Stir to combine, cover, and cook on high for 2 ½ – 3 hours or until the edges start to crisp up.
Garnish with cilantro when ready to serve, top with pickled jalapeños.
oh, vianney! i can’t wait to make the salsa verde hash browns! i ?? your recipes!
Vianney Rodriguez says
Thank you, Teresa – enjoy!