• 1 package frozen shredded hash browns, partially thawed (24 to 32 ounces)
  • 2 c. cooked corned beef, or canned
  • 1/2 c. finely chopped onion
  • 2 tsp. celery seed
  • salt and pepper, to taste
  • 1 1/2 c. shredded American or combination of American and Cheddar cheeses
  • 1 can cream of celery soup
  • 1/2 c. evaporated milk

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  1. Lightly butter a 3 1/2 or 4-quart slow cooker.
  2. Sprinkle about 1/4 of the potatoes in the slow cooker, followed by 1/3 of the chopped onion and 1/3 of the corned beef, and 1/3 cup of the cheese.
  3. Sprinkle with celery seed, salt and pepper.
  4. Repeat two more times, ending with the remaining potato and 1/2 cup shredded cheese, and another sprinkling of salt, pepper, and celery seed.
  5. Mix together the cream of celery soup and evaporated milk; pour over the layered mixture.
  6. Cover. Cook on Low for 7 to 9 hours.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

 

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