Brought this to Mother’s Day brunch and my aunt asked if I hired a caterer.

Lightly thaw the frozen hash browns: For best texture, place the bag of hash browns in the fridge overnight, or leave it on the counter for about 30–45 minutes until the potatoes are no longer rock solid but still very cold and separate easily. This helps them cook evenly and prevents excess water in the casserole.

Prep the slow cooker and bacon: Spray the inside of a 5–6 quart slow cooker with nonstick cooking spray. Cook the bacon until crisp (stovetop or oven), then drain on paper towels and crumble. Set aside, keeping about half of the bacon separate for topping at the end.
Mix the base: In a large mixing bowl, combine the thawed hash browns, 2 cups of the shredded cheddar cheese, about half of the crumbled bacon, sour cream, salt, and black pepper (if using). Stir until everything is evenly coated and the mixture looks creamy and well combined.

Load the slow cooker: Spoon the potato mixture into the prepared slow cooker and spread it into an even layer. Press down gently with the back of a spoon so there are no big air pockets, but don’t pack it too tightly.
Slow cook until tender and melty: Cover with the lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the potatoes are tender and the edges are bubbling. Avoid opening the lid too often, as that releases heat and can lengthen the cooking time.
Add the final cheesy topping: Once the potatoes are fully cooked and tender, sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top, followed by the reserved crumbled bacon. Cover again and cook on LOW for another 10–15 minutes, just until the cheese is fully melted and gooey.

Garnish and serve: If you want that catered, brunch-buffet look, carefully transfer the casserole to a warm cast iron baking dish or skillet, scooping and smoothing the top. Sprinkle sliced green onions or chives over the melted cheese and bacon. Serve hot, scooping with a large spoon so you get cheese pulls and plenty of bacon in every serving.
Keep warm for serving: If you’re serving directly from the slow cooker at a brunch or potluck, switch the slow cooker to the WARM setting once it’s done. Stir gently just before serving to redistribute the cheese and bacon, and garnish with green onions or chives on top for a fresh, restaurant-style finish.
Variations & Tips