If you’re too busy wrapping and delivering last-minute gifts on Christmas Eve, breakfast is probably the last thing on your mind. Thankfully, slow-cooker recipes exist and allowing you to do the least amount of work to make breakfast on Christmas morning. Learn how to make breakfast potatoes in the slow cooker and it’ll do all the work while you catch up on sleep. The hardest part of making these slow-cooker potatoes is the prep. After frying the bacon, throw all ingredients in the Crock-Pot and go to bed. In just six hours, you’ll have perfectly cheesy slow-cooker breakfast potatoes. Feel free to freeze whatever’s left.
Slow-Cooker Breakfast Potatoes
- Yields: 6 to 8 servings
- Cook Time: 6 hours
- Hands-On Time: 10 minutes
- Total Time: 6 hours 10 minutes
Lay three slices of bacon into a cold pan. Fry over medium heat for 3 minutes on each side, or until perfectly crisp. Transfer the slices to a paper towel-lined plate. Drain the grease from the pan (or save for later) and repeat steps for one more batch. Chop into pieces.
Dice the potatoes, peppers, and onions. Throw the vegetables and bacon into a 7-quart slow cooker. Add the heavy whipping cream, vegetable broth, cheese, and parsley, and give it a stir.
Cover and cook on high until the potatoes are tender, 7 to 8 hours.