Dump frozen shredded potatoes in the slow cooker and 3 other simple additions to get a weekend meal so delicious your friends will be begging for more.

These 4-ingredient slow cooker spring morning potatoes are the kind of easy, cozy breakfast that makes a weekend feel special without keeping you tied to the stove. You literally dump frozen shredded potatoes into the slow cooker, add three simple, everyday ingredients, and let it do the work while you sip coffee or wrangle kids. This is a small-town, potluck-friendly kind of dish—perfect for Easter brunch, sleepovers, or those mornings when friends stay the night and you want to feed everyone something warm and comforting without a lot of fuss.

Serve these potatoes straight from the slow cooker on warm, with a spoon for easy self-serve. They’re wonderful alongside scrambled or fried eggs, crispy bacon or sausage links, and a bowl of fresh fruit. I like to put out toppings—extra shredded cheese, sliced green onions, salsa, or hot sauce—so everyone can dress up their own plate. They also pair nicely with a simple green salad if you’re serving them as part of a brunch spread, and leftover potatoes make a great base for a quick breakfast burrito the next day.

Servings: 6-8

1 (30–32 oz) bag frozen shredded potatoes (hash browns), unthawed

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking.

Dump the frozen shredded potatoes into the bottom of the slow cooker and spread them into an even layer so they cover the bottom completely. They can go in straight from the freezer—no need to thaw.

In a medium bowl, stir together 1 cup of the shredded cheddar cheese, the sour cream, and the condensed cream of mushroom soup until well combined and fairly smooth.

Spoon the cheese and sour cream mixture over the potatoes, then gently stir and fold everything together right in the slow cooker until the potatoes are evenly coated. Smooth the top into an even layer.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the potato mixture.

Cover the slow cooker with the lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the potatoes are tender, hot all the way through, and the edges are bubbly.

Once done, switch the slow cooker to WARM for serving. Give the potatoes a gentle stir if you like a creamier texture, or leave them as-is for a more layered, casserole-style feel. Serve straight from the slow cooker so everyone can help themselves.

For picky eaters, stick with a mild cheddar or Colby Jack and skip any extra toppings; you can always set out separate bowls of bacon bits, sliced green onions, or chopped ham for those who like more flavor. If you want to brighten things up for spring, stir in 1 cup of thawed frozen peas or a small handful of finely chopped bell pepper with the potatoes before cooking. For a meatier version, fold in 1–1 1/2 cups of cooked, crumbled breakfast sausage, diced ham, or cooked bacon when you mix the sauce with the potatoes. To make it a bit lighter, use light sour cream and a reduced-fat condensed soup; the texture will still be creamy but a touch less rich. If you need to feed a crowd, you can double the recipe in a large slow cooker—just add about an extra hour on LOW and check for doneness. For a make-ahead option, assemble everything in the slow cooker insert the night before, cover, and refrigerate; in the morning, place the insert in the base and add 30–45 minutes to the cook time since it’s starting cold.