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Easy Side: Prepare 1 (30-oz.) package frozen country-style shredded hash browns according to package directions. Stir in 1/4 cup each chopped fresh parsley, sour cream, bottled Ranch dressing, 1 tsp. freshly ground pepper, and 1/2 tsp. salt.

Recipe by Southern Living October 2010

Gallery

Credit: Hannah Burkhalter

Recipe Summary

total:
5 hrs 25 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients, 1/2 cup ketchup, and 1/4 cup water; shape mixture into an 8- x 4-inch loaf. Line bottom and sides of a 4-qt. oval-shaped slow cooker with aluminum foil, allowing 2-inches to extend over sides. Lightly grease foil. Place loaf in slow cooker.

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  • Stir together brown sugar, mustard, and remaining 1/2 cup ketchup; spread over top of loaf. Cover and cook on LOW 5 to 6 hours or until a meat thermometer registers 160°. Lift loaf from slow cooker, using foil sides as handles. Let stand 10 minutes before serving.

  • Note: You may also prepare in a 5-qt. slow cooker. Cover and cook on LOW 3 1/2 hours or until a meat thermometer registers 160°.

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