About a year and a half ago, I started a new job with a different company. In this role, I have an opportunity to work with a wide variety of staff members, but not an exceptional amount with any one of them. Early on, I knew I wanted to take steps to get to know my new co-workers to make the transition easier, so I started a tradition of Final Fridays.
The concept was to hold a 15-30 minute gathering later in the afternoon of the last working friday of the month. Nothing big, but a chance for everyone to come out of their offices and interact on a more social level.
The first theme I picked was Whine and Cheese. Everyone brought in a different or unique cheese and we stood around taste testing the cheese and sharing our favorite “whine”. Additional months followed and additional partners-in-crime took over the ownership of the event. We occasionally had a pot luck lunch, ordered in, tasted salsa and held a gift exchange.
A recent month, it was brunch time! We moved it to a 9am time and everyone brought in breakfast related dishes.
I decided to do a slow cooker breakfast potato dish, so I could prep it the night before and wake up to a nice hot side dish.
The recipe calls for corn flakes that you crumble. I had some corn flake crumbs in the pantry and used those. As I found, it was too fine of a crumble and really changed the texture.
It was an easy dish. Throw in the ingredients. The crumbs, being very fine, soaked up the liquids and ended up being more mushy than crunchy.
Cover with some of the crumbs.
It did brown up nicely. I set it on low for about 7 hours.
The taste was pretty good, but, again, the texture was a bit off. Crumble your own corn flakes.
Crock Pot Hash Browns Casserole
Prep Time: 5 mins | Cook Time: 3 hrs | Makes: 12-16
- 2 (16 ounce) frozen hash brown potatoes
- 2 (10 3/4 ounce) cream of chicken soup
- 1 cup melted butter
- 1/2 cup dried onions
- 1 cup milk
- 2 cup cheddar cheese, shredded
- 2 dash black pepper
- 2 cup corn flakes, crushed and divided
1. Stir together butter, onions, hash browns, soup, milk, cheese, pepper, and 1/2 of the cornflakes.
2. Pour into greased crock pot.
3. Top with remaining corn flakes.
4. Cover and cook on high for 3-4 hours or low 6-8 hours.
Calories 356.7 Calories from Fat 231 Total Fat 25.7 g Saturated Fat 15.1 g Cholesterol 67.3 mg Sodium 619.4 mg Total Carbohydrate 24.2 g Dietary Fiber 1.3 g Sugars 1.7 g Protein 8.8 g