These were really good!
Ranch & Bacon Hashbrowns
26 oz frozen shredded potatoes
3 oz light cream cheese
1 pkg ranch dressing powder
2 slices bacon, cooked, drained & chopped
Spray 3 quart slow cooker with cooking spray. Pour half the hashbrown potatoes in slow cooker; sprinkle with half the ranch dressing powder and top with cream cheese. Add remaining potatoes; top with remaining ranch powder. Sprinkle chopped bacon over top. Cook on high 2 to 3 hours or on low 5-6 hours.
Yield: 5 servings. Per serving= 191 Calories; 5g Fat (24.2% calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 596mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.