25+ Nutritious Crockpot Breakfast Hash Brown Recipes for Busy Mornings

Breakfast is often considered the most important meal of the day, but it can also be the most rushed.

Many of us find ourselves struggling to get a nutritious and satisfying breakfast on the table during busy mornings.

That’s where the magic of the crockpot comes in. Crockpots are perfect for preparing hands-off, hearty breakfasts that can be ready by the time you wake up.

One of the most versatile breakfast options is hash browns, which can be customized with a wide variety of ingredients.

In this post, we’ve curated over 25 crockpot breakfast hash brown recipes that are easy to make and full of flavor.

From savory dishes with bacon and cheese to lighter options with fresh veggies and herbs, these recipes offer something for everyone.

Whether you’re feeding a crowd or just looking for a simple meal to start your day, there’s a recipe that will satisfy your cravings.

You can load your crockpot with frozen hash browns and let it do the hard work while you go about your morning routine.

These recipes also work well for meal prepping, making it easy to enjoy a wholesome breakfast all week long.

The best part is, the possibilities are endless—mix and match ingredients, try new flavors, and discover your new favorite breakfast hash brown creation.

25+ Nutritious Crockpot Breakfast Hash Brown Recipes for Busy Mornings

Crockpot breakfast hash brown recipes offer the perfect solution for busy mornings.

With minimal prep and maximum flavor, these recipes allow you to enjoy a fulfilling breakfast without much effort.

Whether you’re craving something cheesy and savory, or you want a lighter, veggie-packed meal, these hash brown dishes will not disappoint.

From classic combinations to more adventurous flavors, you can easily customize these recipes to suit your taste.

With over 25 options to choose from, you’ll never run out of new ideas to try. Set it and forget it, and you’ll be rewarded with a delicious breakfast that’s ready when you are.

So, the next time you’re planning breakfast, consider using your crockpot to make a comforting, satisfying hash brown meal that the whole family will love.

Crockpot Breakfast Hash Browns with Sausage and Eggs

This hearty breakfast hash brown recipe is a crowd-pleaser for those who love a protein-packed meal in the morning. The combination of savory sausage, crispy hash browns, scrambled eggs, and melted cheese creates a satisfying dish that’s easy to prepare and perfect for feeding a family or guests. The slow-cooking process ensures all the flavors meld together, giving you a delicious, comforting breakfast without much effort.

Ingredients:

• 1 lb breakfast sausage
• 1 bag frozen hash browns (about 30 oz)
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• Salt and pepper to taste
• 1/2 cup chopped green onions

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Drain any excess fat.
2. In a bowl, whisk together the eggs, milk, salt, and pepper.
3. Layer the frozen hash browns at the bottom of the crockpot. Top with the cooked sausage.
4. Pour the egg mixture over the hash browns and sausage, then sprinkle with shredded cheddar cheese.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours.
6. Garnish with chopped green onions before serving.

This recipe is an excellent way to start your day with a complete breakfast in one pot. The flavors meld beautifully as they cook, ensuring a delicious meal that’s rich, savory, and comforting. Whether served on its own or with a side of fresh fruit, it’s sure to satisfy even the hungriest of appetites.

Crockpot Hash Browns with Bacon and Peppers

If you love the smoky flavor of bacon paired with the sweet crunch of bell peppers, this breakfast hash brown recipe is a must-try. The bacon adds a crisp, savory touch, while the peppers lend a touch of sweetness and color to the dish. With just a few simple ingredients, you can create a flavorful and filling breakfast that is both satisfying and easy to make.

Ingredients:

• 1 lb bacon, chopped
• 1 bag frozen hash browns (about 30 oz)
• 1 bell pepper, diced (red or green)
• 1 medium onion, chopped
• 1 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the chopped bacon in a skillet over medium heat until crispy. Drain the excess fat.
2. In a separate pan, sauté the diced bell pepper and onion until softened, about 5 minutes.
3. Layer the frozen hash browns at the bottom of the crockpot. Add the cooked bacon, sautéed peppers, and onions.
4. Sprinkle garlic powder, salt, and pepper evenly over the top.
5. Cover with shredded mozzarella cheese.
6. Cook on low for 6-7 hours or high for 3-4 hours, until the hash browns are tender and golden.

This dish offers the perfect combination of flavors and textures, with the crispy bacon providing a contrast to the soft, tender hash browns. The peppers and cheese balance out the savory profile, creating a well-rounded breakfast option. It’s simple to prepare and guarantees a flavorful start to the day.

Crockpot Hash Browns with Spinach and Feta

For a lighter, vegetarian twist on the traditional breakfast hash browns, this recipe incorporates the earthy flavors of spinach and the creamy, tangy bite of feta cheese. The result is a healthy, flavorful, and satisfying breakfast option that’s perfect for a weekend brunch or even meal prepping for the week.

Ingredients:

• 1 bag frozen hash browns (about 30 oz)
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1 cup milk
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• Salt to taste

Instructions:

1. In a crockpot, layer the frozen hash browns.
2. In a separate bowl, whisk together the milk, oregano, black pepper, and salt.
3. Pour the milk mixture over the hash browns.
4. Sprinkle chopped spinach and crumbled feta cheese on top.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours.

This dish offers a healthy, flavorful alternative for those looking to cut back on heavier meats and cheeses but still enjoy a filling breakfast. The spinach brings a fresh green element, and the feta adds a tangy richness that complements the creamy, soft hash browns. It’s a wonderful choice for anyone looking for a lighter, yet equally satisfying, breakfast dish.

Crockpot Breakfast Hash Browns with Ham and Swiss Cheese

This savory breakfast hash brown recipe is a perfect way to enjoy the rich flavors of ham and Swiss cheese while still keeping things simple. The tender hash browns, paired with the smoky ham and the melt-in-your-mouth Swiss cheese, make for a balanced and indulgent meal. Whether you’re preparing breakfast for a crowd or just want a satisfying dish to start your day, this recipe offers the convenience of slow cooking with the goodness of classic breakfast ingredients.

Ingredients:

• 1 lb cooked ham, diced
• 1 bag frozen hash browns (about 30 oz)
• 1 cup shredded Swiss cheese
• 1/2 cup heavy cream
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions:

1. Begin by placing the frozen hash browns at the bottom of the crockpot.
2. Layer the diced cooked ham evenly over the hash browns.
3. Pour the heavy cream over the ham and hash browns mixture.
4. Sprinkle shredded Swiss cheese on top, then season with salt and pepper.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours.
6. Before serving, garnish with fresh chopped green onions.

This comforting breakfast hash brings together the savory depth of ham with the creamy, rich flavors of Swiss cheese, all complemented by the soft texture of the hash browns. The long cooking time allows the flavors to meld perfectly, making each bite a delicious balance of creamy, savory, and cheesy goodness. It’s a versatile dish that can be easily adapted for different tastes, and it’s sure to become a favorite breakfast or brunch recipe.

Crockpot Sweet Potato Hash Browns with Bacon and Avocado

For a more wholesome and flavorful take on traditional hash browns, this recipe combines the earthy sweetness of sweet potatoes with crispy bacon and creamy avocado. The slow-cooking process helps the sweet potatoes become tender while maintaining their natural sweetness, and the bacon adds a crispy, salty crunch. Topping this dish with avocado gives it a creamy, satisfying finish that makes it both a nourishing and delicious meal.

Ingredients:

• 2 large sweet potatoes, peeled and grated
• 1 lb bacon, chopped
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the chopped bacon over medium heat until crispy. Drain the fat and set aside.
2. Layer the grated sweet potatoes at the bottom of the crockpot.
3. Sprinkle the cooked bacon, red onion, smoked paprika, garlic powder, salt, and pepper evenly over the sweet potatoes.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender and cooked through.
5. Once ready to serve, top with diced avocado for an added creamy texture.

This recipe offers a delightful twist on the classic hash brown breakfast, incorporating the health benefits of sweet potatoes with the smoky crunch of bacon and the creamy smoothness of avocado. The combination of flavors makes for a nourishing, well-rounded meal that’s perfect for a cozy breakfast or brunch. The dish is not only packed with nutrients but also incredibly satisfying and flavorful, perfect for starting the day on a healthy note.

Crockpot Breakfast Hash Browns with Spinach, Mushrooms, and Goat Cheese

This veggie-packed hash brown recipe is perfect for those who want to start their day with a lighter, yet flavorful breakfast. The earthy mushrooms, fresh spinach, and creamy goat cheese combine wonderfully with the crispy hash browns, creating a breakfast that’s rich in taste while still being healthy and filling. This dish is ideal for vegetarians or anyone looking to enjoy a delicious, nutrient-packed morning meal.

Ingredients:

• 1 bag frozen hash browns (about 30 oz)
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup crumbled goat cheese
• 1/4 cup milk
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Layer the frozen hash browns at the bottom of the crockpot.
2. Sauté the sliced mushrooms in a pan over medium heat until softened, about 5 minutes.
3. Add the sautéed mushrooms and chopped spinach to the crockpot with the hash browns.
4. Pour in the milk, and sprinkle dried thyme, salt, and pepper over the top.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours.
6. Once cooked, sprinkle crumbled goat cheese over the top before serving.

This recipe offers a perfect balance of savory and earthy flavors with a hint of creamy richness from the goat cheese. The mushrooms and spinach provide a wonderful combination of textures, while the hash browns form a comforting base that soaks up all the flavors. This dish makes for a perfect breakfast or even a light brunch, and its healthy ingredients will leave you feeling full without being overly heavy.

Crockpot Cheesy Hash Browns with Ground Beef and Bell Peppers

A flavorful and hearty breakfast that combines the richness of cheese, the savory depth of ground beef, and the colorful crunch of bell peppers. This slow-cooked hash brown recipe is great for satisfying hunger while still being easy to prepare. The melty cheese and seasoned beef create a savory base, while the bell peppers add a pop of color and flavor, making it a complete and filling meal.

Ingredients:

• 1 lb ground beef
• 1 bag frozen hash browns (about 30 oz)
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell peppers (red, yellow, or green)
• 1 small onion, chopped
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Brown the ground beef in a skillet over medium heat, breaking it into small crumbles. Drain any excess fat.
2. Layer the frozen hash browns at the bottom of the crockpot.
3. Add the cooked ground beef, bell peppers, and chopped onion on top of the hash browns.
4. Sprinkle chili powder, salt, and pepper evenly over the mixture.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours.
6. Before serving, sprinkle shredded cheddar cheese over the top, allowing it to melt.

This cheesy, savory hash brown recipe is perfect for a satisfying breakfast that’s packed with protein and flavor. The ground beef adds richness, while the peppers and cheese provide extra layers of taste and texture. Whether served with a side of salsa or simply on its own, this dish offers a comforting start to your day that’s both filling and delicious.

Crockpot Breakfast Hash Browns with Chorizo and Jalapeños

For those who enjoy a bit of spice in their morning meals, this hash brown recipe featuring chorizo and jalapeños delivers the heat and flavor you crave. The spicy chorizo sausage complements the crispy hash browns, while the jalapeños provide a kick that makes this breakfast truly exciting. It’s a bold, flavorful way to start your day, and the slow-cooked method ensures all the ingredients are well-married for maximum taste.

Ingredients:

• 1 lb chorizo sausage, casing removed
• 1 bag frozen hash browns (about 30 oz)
• 2 jalapeños, sliced
• 1 small onion, chopped
• 1/2 cup shredded Monterey Jack cheese
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Brown the chorizo sausage in a skillet over medium heat, breaking it apart as it cooks. Drain any excess fat.
2. Layer the frozen hash browns at the bottom of the crockpot.
3. Add the cooked chorizo, sliced jalapeños, and chopped onion over the hash browns.
4. Sprinkle cumin, salt, and pepper over the mixture.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours.
6. Top with shredded Monterey Jack cheese before serving.

This recipe brings the heat, offering a zesty, bold breakfast with the perfect blend of spicy chorizo, jalapeños, and the smooth melt of cheese. The slow-cooking process allows the flavors to develop fully, making each bite a spicy, savory delight. It’s an excellent option for anyone who loves a little heat with their breakfast and wants something that’s both satisfying and packed with flavor.

Crockpot Hash Browns with Turkey Sausage and Cranberries

A lighter yet flavorful twist on the classic breakfast hash, this recipe pairs turkey sausage with the sweetness of cranberries, creating a savory-sweet balance. The combination of the tender hash browns with the lean turkey sausage provides a healthy and satisfying meal, while the cranberries add a burst of sweetness and color, making this dish perfect for a festive breakfast or holiday brunch.

Ingredients:

• 1 lb turkey sausage, crumbled
• 1 bag frozen hash browns (about 30 oz)
• 1/2 cup dried cranberries
• 1/2 cup chopped onions
• 1/2 tsp sage
• Salt and pepper to taste

Instructions:

1. Brown the turkey sausage in a skillet, crumbling it as it cooks. Drain any excess fat.
2. Layer the frozen hash browns at the bottom of the crockpot.
3. Add the cooked turkey sausage, dried cranberries, and chopped onions on top of the hash browns.
4. Sprinkle with sage, salt, and pepper.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours.

This dish is a unique take on breakfast hash with the inclusion of cranberries adding a sweet contrast to the savory turkey sausage and seasoned hash browns. It’s a healthy, flavorful breakfast option that’s perfect for holiday mornings or anyone looking for a lighter breakfast that’s still rich in taste. The cranberries provide a delightful twist that makes this recipe both refreshing and satisfying.

Crockpot Breakfast Hash Browns with Shredded Chicken and Cheddar

This recipe is a fantastic way to incorporate lean protein into your morning routine. Tender, shredded chicken is paired with crispy hash browns and melty cheddar cheese for a satisfying, hearty breakfast. The slow-cooking process helps infuse all the ingredients with rich flavors, making it a great option for a crowd or meal prepping for the week. Whether you need a filling breakfast or an easy-to-prepare dish for busy mornings, this hash brown recipe delivers on both taste and convenience.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 bag frozen hash browns (about 30 oz)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 1 small onion, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In the crockpot, layer the frozen hash browns at the bottom.
2. Add the shredded chicken and chopped onion on top of the hash browns.
3. In a bowl, mix together the sour cream, milk, garlic powder, salt, and pepper, then pour it over the ingredients in the crockpot.
4. Cover with shredded cheddar cheese and cook on low for 6-7 hours or high for 3-4 hours, until the hash browns are crispy on the edges and tender in the center.

This breakfast hash is both comforting and satisfying. The shredded chicken adds lean protein, while the cheddar cheese creates a creamy, rich texture that complements the crispy hash browns. The sour cream and milk mixture enhances the flavors and helps create a smooth, cohesive dish. Perfect for a busy morning, this recipe allows you to enjoy a delicious, protein-packed breakfast with minimal effort.

Crockpot Mediterranean Hash Browns with Artichokes and Olives

If you’re craving a Mediterranean-inspired breakfast, this recipe brings together the flavors of artichokes, olives, and feta cheese for a unique twist on traditional hash browns. The earthiness of the artichokes and the briny saltiness of the olives pair wonderfully with the creamy feta, while the hash browns provide the perfect base. This dish is not only full of flavor but also brings a light and fresh element to your breakfast table.

Ingredients:

• 1 bag frozen hash browns (about 30 oz)
• 1 cup marinated artichoke hearts, chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, chopped
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Layer the frozen hash browns at the bottom of the crockpot.
2. Add the chopped artichokes, sliced olives, sun-dried tomatoes, and crumbled feta cheese.
3. Sprinkle the oregano, salt, and pepper over the top.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the hash browns are tender and golden.

This Mediterranean-inspired breakfast hash is a refreshing alternative to the usual breakfast options. The combination of artichokes, olives, and feta adds a burst of flavor and texture, while the sun-dried tomatoes bring a touch of sweetness. This dish offers a perfect balance of savory and briny flavors, making it an excellent choice for those who love Mediterranean cuisine. It’s light yet filling, and sure to please anyone looking for a unique breakfast idea.

Crockpot Breakfast Hash Browns with Pesto and Roasted Tomatoes

For a vibrant and flavorful breakfast, this recipe uses pesto to add a herbaceous, aromatic twist to your traditional hash browns. Roasted tomatoes bring a burst of sweetness, complementing the richness of the pesto and crispy hash browns. The slow cooker does all the work, infusing the ingredients with deep, robust flavors that meld beautifully over time. This is a perfect recipe for anyone who enjoys a fresh, savory breakfast with a touch of Italian flair.

Ingredients:

• 1 bag frozen hash browns (about 30 oz)
• 1 cup cherry tomatoes, halved
• 1/2 cup pesto sauce (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F and roast the halved cherry tomatoes on a baking sheet for 20-25 minutes until softened and slightly caramelized.
2. Layer the frozen hash browns at the bottom of the crockpot.
3. Add the roasted tomatoes and drizzle the pesto sauce evenly over the mixture.
4. Sprinkle with grated Parmesan cheese and season with dried basil, salt, and pepper.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the hash browns are crispy and the flavors have melded together.

The pesto adds a burst of herbal freshness, while the roasted tomatoes give the dish a naturally sweet flavor that perfectly complements the savory base of hash browns. The Parmesan cheese adds a subtle richness, making this recipe a delicious, flavorful breakfast with a Mediterranean touch. It’s the ideal choice for anyone who loves bold, fresh flavors in their morning meal.

Crockpot Breakfast Hash Browns with Roasted Red Peppers and Brie

If you’re looking for a rich and indulgent breakfast, this recipe with roasted red peppers and creamy Brie cheese is sure to please. The smooth, buttery texture of the Brie contrasts beautifully with the slight crunch of the hash browns and the roasted red peppers’ smoky sweetness. Slow cooking allows the Brie to melt and blend into the hash browns, creating a decadent dish that feels like a gourmet breakfast without the extra effort.

Ingredients:

• 1 bag frozen hash browns (about 30 oz)
• 1 cup roasted red peppers, chopped
• 8 oz Brie cheese, cut into small chunks
• 1/4 cup heavy cream
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Layer the frozen hash browns at the bottom of the crockpot.
2. Add the chopped roasted red peppers over the hash browns.
3. Distribute chunks of Brie cheese evenly across the top.
4. Drizzle the heavy cream over the ingredients and sprinkle with smoked paprika, salt, and pepper.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the cheese is melted and the hash browns are tender.

This recipe is an indulgent yet simple breakfast choice. The Brie adds a luxurious, creamy texture, while the roasted red peppers provide a mild smokiness that balances the richness. The slow cooking method allows the flavors to develop, making each bite feel decadent without requiring any extra time or skill in the kitchen. This dish is perfect for a brunch or special occasion breakfast.

Crockpot Breakfast Hash Browns with Ground Turkey and Zucchini

This healthy and light breakfast hash combines lean ground turkey and fresh zucchini with crispy hash browns for a well-rounded, nutritious meal. The turkey adds protein without excess fat, while the zucchini brings moisture and a subtle sweetness. The slow cooking process makes all the flavors meld together beautifully, creating a savory, satisfying breakfast that’s not too heavy but still filling. It’s an excellent choice for those looking to enjoy a leaner breakfast option without sacrificing flavor.

Ingredients:

• 1 lb ground turkey
• 1 bag frozen hash browns (about 30 oz)
• 1 medium zucchini, grated
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Brown the ground turkey in a skillet over medium heat, crumbling it as it cooks. Drain any excess fat.
2. In the crockpot, layer the frozen hash browns at the bottom.
3. Add the browned turkey, grated zucchini, dried oregano, garlic powder, salt, and pepper.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the hash browns are golden and crispy.

This recipe offers a light yet flavorful breakfast option that’s full of lean protein and veggies. The zucchini adds moisture to the dish, while the turkey provides richness and substance without being overly greasy. This breakfast is perfect for anyone looking to keep things healthy without compromising on taste, and it’s a great way to start the day on a nutritious note.

Crockpot Breakfast Hash Browns with Sauteed Leeks and Gruyère

For a refined and sophisticated breakfast, this recipe uses leeks and Gruyère cheese to elevate the classic hash brown dish. The leeks bring a gentle, onion-like sweetness, while the Gruyère adds a nutty, slightly sharp flavor that pairs beautifully with the crispy hash browns. The slow cooking ensures that the ingredients meld together into a rich, comforting breakfast that feels both gourmet and simple at the same time.

Ingredients:

• 1 bag frozen hash browns (about 30 oz)
• 2 medium leeks, cleaned and sliced
• 1 cup grated Gruyère cheese
• 1/4 cup chicken broth
• 1/2 tsp thyme
• Salt and pepper to taste

Instructions:

1. Sauté the sliced leeks in a skillet over medium heat with a bit of olive oil until softened, about 5-7 minutes.
2. Layer the frozen hash browns at the bottom of the crockpot.
3. Add the sautéed leeks on top of the hash browns and pour in the chicken broth.
4. Sprinkle with thyme, salt, and pepper, and top with grated Gruyère cheese.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the cheese has melted and the hash browns are crispy.

This dish combines the delicate flavor of leeks with the rich, nutty Gruyère cheese to create a breakfast that’s full of depth and comfort. The chicken broth keeps the dish moist and enhances the flavor, while the long cooking time allows the flavors to develop fully. It’s a great choice for anyone looking to enjoy a more refined and elegant breakfast with minimal effort.

Crockpot Breakfast Hash Browns with Sausage and Apples

This recipe blends the savory goodness of sausage with the sweet crunch of apples, creating a perfect balance of flavors for your morning meal. The sausage adds richness and a bit of spice, while the apples bring a natural sweetness and freshness. Slow-cooked in the crockpot, the ingredients meld together beautifully, making for a hearty and satisfying breakfast that’s both sweet and savory. It’s a great way to incorporate fruit into a savory breakfast without losing that comforting, indulgent taste.

Ingredients:

• 1 lb breakfast sausage, crumbled
• 1 bag frozen hash browns (about 30 oz)
• 2 medium apples, peeled, cored, and chopped
• 1/2 cup onion, chopped
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Brown the sausage in a skillet over medium heat, crumbling it as it cooks. Drain any excess fat.
2. Layer the frozen hash browns at the bottom of the crockpot.
3. Add the cooked sausage, chopped apples, and chopped onion over the hash browns.
4. Sprinkle cinnamon, nutmeg, salt, and pepper over the mixture and stir to combine.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the hash browns are tender and golden.

This dish offers a delightful contrast of flavors, with the sweetness of the apples balancing the savory sausage. The slow cooking process allows the flavors to develop fully, making each bite satisfying and flavorful. It’s a great way to add some variety to your breakfast routine and enjoy both sweet and savory elements in one meal.

Crockpot Breakfast Hash Browns with Shrimp and Garlic Butter

For those who enjoy seafood, this decadent breakfast recipe incorporates shrimp and a rich garlic butter sauce to elevate the humble hash browns. The shrimp adds a light, flavorful protein to the dish, while the garlic butter sauce infuses everything with a savory richness. The slow cooker allows the ingredients to meld together slowly, creating a luxurious, indulgent breakfast that feels both special and easy to prepare.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bag frozen hash browns (about 30 oz)
• 1/4 cup butter, melted
• 3 cloves garlic, minced
• 1/2 tsp paprika
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a skillet, sauté the garlic in melted butter until fragrant, about 1 minute.
2. Layer the frozen hash browns at the bottom of the crockpot.
3. Add the shrimp on top of the hash browns.
4. Pour the garlic butter over the shrimp and hash browns, then sprinkle with paprika, salt, and pepper.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the shrimp are cooked through and the hash browns are tender.
6. Garnish with fresh parsley before serving.

This dish brings together the lightness of shrimp with the richness of garlic butter, making it a truly luxurious breakfast choice. The shrimp cooks tender and succulent in the slow cooker, absorbing the buttery, garlicky flavors. Paired with crispy hash browns, this is a perfect meal for anyone looking to start their day with something more indulgent and flavorful.

Crockpot Breakfast Hash Browns with Bacon, Spinach, and Ricotta

If you’re looking for a breakfast that’s both hearty and healthy, this dish combining crispy bacon, fresh spinach, and creamy ricotta cheese is a perfect choice. The smoky, crispy bacon adds a savory punch to the dish, while the spinach provides freshness and the ricotta lends a creamy, rich texture. The slow cooker ensures the flavors blend together perfectly, resulting in a satisfying breakfast that’s delicious and full of nutrients.

Ingredients:

• 1 lb bacon, chopped
• 1 bag frozen hash browns (about 30 oz)
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Cook the chopped bacon in a skillet over medium heat until crispy, then drain the excess fat.
2. Layer the frozen hash browns at the bottom of the crockpot.
3. Add the cooked bacon and chopped spinach on top of the hash browns.
4. Dot the mixture with ricotta cheese, and sprinkle with nutmeg, salt, and pepper.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the hash browns are golden and the spinach is tender.

This breakfast hash offers a beautiful balance of flavors and textures. The creamy ricotta adds richness, while the bacon provides a satisfying crunch. The spinach brightens the dish and adds a healthy element, making this a great option for anyone looking to enjoy a nutrient-dense breakfast that still feels indulgent.

Crockpot Breakfast Hash Browns with Roasted Garlic and Asiago Cheese

For a cheesy, garlicky breakfast treat, this recipe uses roasted garlic and Asiago cheese to elevate your hash browns. The roasted garlic adds a mellow sweetness, while the Asiago cheese contributes a nutty, sharp flavor. The slow cooking process allows these bold flavors to permeate the hash browns, creating a rich, savory breakfast that’s perfect for cheese lovers.

Ingredients:

• 1 bag frozen hash browns (about 30 oz)
• 1 head garlic, roasted
• 1 cup shredded Asiago cheese
• 1/2 cup heavy cream
• 1/2 tsp thyme
• Salt and pepper to taste

Instructions:

1. Roast the garlic by cutting off the top of the bulb, drizzling with olive oil, and wrapping in foil. Roast at 400°F for 30-40 minutes, until soft and caramelized.
2. Squeeze the roasted garlic cloves out of their skins and mash them slightly.
3. Layer the frozen hash browns in the crockpot.
4. Add the mashed roasted garlic and heavy cream over the hash browns.
5. Sprinkle the shredded Asiago cheese and thyme over the mixture, and season with salt and pepper.
6. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the cheese has melted and the hash browns are crispy.

The roasted garlic and Asiago cheese create a deep, savory flavor profile that transforms this simple breakfast dish into something truly indulgent. The slow cooking process helps the flavors meld together, while the heavy cream adds richness. This is a perfect dish for anyone who loves garlic and cheese and wants a breakfast that feels both comforting and gourmet.

Crockpot Breakfast Hash Browns with Roasted Vegetables and Goat Cheese

Packed with roasted vegetables like zucchini, bell peppers, and onions, this breakfast hash is as colorful as it is flavorful. The roasted vegetables bring a burst of natural sweetness and earthy flavors, which perfectly complement the creamy tanginess of the goat cheese. The hash browns add the perfect crispy texture to balance out the softness of the vegetables, creating a healthy and satisfying breakfast that’s also vibrant and filling.

Ingredients:

• 1 bag frozen hash browns (about 30 oz)
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 4 oz goat cheese, crumbled
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F. Toss the chopped zucchini, bell pepper, and onion with olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until tender.
2. Layer the frozen hash browns at the bottom of the crockpot.
3. Add the roasted vegetables on top of the hash browns.
4. Dot with crumbled goat cheese and season with additional salt and pepper if needed.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the hash browns are golden and crispy.

This recipe combines the freshness of roasted vegetables with the richness of goat cheese, creating a deliciously balanced breakfast. The vegetables provide a wonderful contrast to the crispy hash browns, and the goat cheese adds a creamy tang that ties everything together. It’s a great choice for those looking for a lighter, veggie-packed breakfast that’s still full of flavor.

Crockpot Breakfast Hash Browns with Turkey Bacon and Leeks

For a lighter, yet still flavorful, breakfast option, this recipe pairs turkey bacon with the mild, onion-like sweetness of leeks. The turkey bacon adds a smoky, savory depth, while the leeks contribute a delicate sweetness and depth of flavor. Combined with crispy hash browns, this dish is a great way to enjoy a filling breakfast without feeling too heavy. The slow cooking process ensures that the flavors meld together beautifully.

Ingredients:

• 1 lb turkey bacon, chopped
• 1 bag frozen hash browns (about 30 oz)
• 2 medium leeks, cleaned and sliced
• 1/4 cup chicken broth
• 1/2 tsp rosemary
• Salt and pepper to taste

Instructions:

1. Cook the turkey bacon in a skillet over medium heat until crispy, then drain excess fat.
2. Layer the frozen hash browns at the bottom of the crockpot.
3. Add the cooked turkey bacon and sliced leeks over the hash browns.
4. Pour the chicken broth over the mixture, then sprinkle with rosemary, salt, and pepper.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the hash browns are golden and crispy.

This recipe is a great way to enjoy the rich flavors of bacon without the heaviness of traditional pork bacon. The turkey bacon adds a savory depth, while the leeks provide a light, aromatic element. It’s a healthier alternative to the usual breakfast hash, offering a balance of textures and flavors that will keep you satisfied all morning long.

Note: More recipes are coming soon!