Ingredients
1 package (20 ounces) refrigerated O’Brien hash brown potatoes1 garlic clove, minced2 cups reduced-fat sour cream1/4 cup all-purpose flour1/2 teaspoon pepper1/8 teaspoon ground nutmeg3 cups vegetable stock1 package (12 ounces) frozen broccoli florets, thawed4 cups shredded cheddar cheese1/2 cup finely chopped green onions
Preparation
Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours.
Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.
