Katie Lee Biegel’s Slow-Cooker Hash Brown Casserole Recipe

Katie Lee Biegel’s Slow-Cooker Hash Brown Casserole Recipe

Katie Lee Biegel’s Slow-Cooker Hash Brown Casserole Recipe

Breakfast is known as the most important meal of the day and Katie Lee Biegel is well aware of that. In a video shared by Food Network on YouTube, Biegel showed off her new slow-cooker hash brown casserole recipe. Ideal for tailgating and prepping for the game, Katie makes sure we are fully satisfied with this carb-filled dish. 

Hash Brown Casserole Recipe

This Western-inspired omelet has hash browns, chopped red bell peppers, onions and ham and so much dairy. She did not skip milk, cheese, or sour cream with this recipe and ensured the casserole was as creamy as possible. She starts by dumping all of the frozen hash browns in the slow cooker– and it always works even if it isn’t defrosted. She adds the rest of the cut-up ingredients and then she adds what “binds it all together” – the eggs. Then all that’s left is to add the seasonings. As Katie advised, do not forget to put a good amount of salt; It is the only time you get to salt those potatoes!

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To make sure that none of us miss out, Katie specifies how we could “jazz this up” to our liking. “If you don’t want ham, you could put some cooked sausage, some bacon, ” Katie says in the video. Don’t worry, vegetarians, she did not forget to include you guys stating “You could make it all veggies”. 

After you whisk up all the ingredients, she adds some cream cheese and then just pour it into the slow cooker. She then mixes the whole thing and it’ll look “soupy” but don’t worry the potatoes will soak it all up! This is not only ideal for tailgates but also when you have house guests, everyone has breakfast the next day.

Get the full recipe from Food Network.