Crock-Pot Potatoes

2 to 3 lb. frozen hash browns, slightly thawed
1 can cream of mushroom soup
1 c. Cheddar cheese
Onion, to taste
Salt & pepper, to taste
Sm. ctn. sour cream

Mix all in crock-pot. Cook on high for 4 hours. Note: I like this for potlucks – good with ham added.

Colleen Anderson