Slow Cooker Cheesy Cottage Potatoes
Cottage potatoes can be both a side dish and a main dish—especially at breakfast. Either way, they’re always popular. The ingredients are pantry staples, and if you don’t have a bell pepper on hand then just leave it out. Serve this with a good cranberry sauce.Note: This recipe is ideally suited to a six-quart oval slow cooker, but use what you have.Cottage PotatoesExcerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.TipsThis is a great use for leftover baked potatoes.These potatoes also make great hash browns the next morning.Make it gluten-freeUse gluten-free bread for the bread cubes. Cornbread is also a delicious option.Make it for picky eatersIf you have veggie-haters, omit the onions and green peppers and increase the amount of potatoes, bread cubes, and cheese. The flavor changes, but it’s still tasty with the rosemary, butter, and cheese.