No-Fuss Party Potatoes

No-Fuss Party Potatoes

  • Prep: 20 min
  • Cook Time: 4 hr
  • Total: 4 hr 20 min
  • Serving: 12
Brought to you from the 50+ Friends Club Cookbook.


  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • 4 1/2 oz. chopped green chilies
  • 1 1/2 cups shredded Colby-Monterey Jack cheese
  • 32 oz. frozen hash brown cubes, Southern style
  • 3 green onions, sliced
  • 1/2 cup nacho flavored taco chips, finely crushed


  1. Spray 4 to 6 quart slow cooker with nonstick cooking spray.
  2. In medium bow, combine soup, sour cream, chilies and cheese; mix well.
  3. Arrange half of potatoes in sprayed slow cooker.
  4. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture; spread evenly.
  5. Cover; cook on high setting for 3 1/2 to 4 1/2 hours. Just before serving, sprinkle top with onions and chips.
  6. Make ahead tip: Cook the potatoes ahead; keep them warm on low setting for up to 2 hours.
  7. Add the chips just before serving.
  8. Note: Southern-style hash browns are cubed; country-style hash browns are shredded.
  9. This recipe calls for cubed, but both styles work well.

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