Grease the inside of your Crockpot with a little oil or vegan butter to prevent sticking.

Prepare the sofrito by sautéing the onion, bell pepper, jalapeño, and garlic in the oil in a skillet. If needed, add additional vegetable broth or water until the vegetables are soft and slightly caramelized. Turn off the heat.

Gently incorporate all ingredients.

Transfer the hash brown mixture into the Crockpot and gently spread it evenly.

Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours until the edges are golden and the hash browns are cooked through. About an hour before the end of cooking, add the final layer of cheese sauce.

For a crispier top, remove the lid during the last 30 minutes of cooking or transfer the hashbrowns to an oven-safe dish and broil them for a few minutes before serving.

Top with your optional choice of fresh or dried herbs and seasonings. I like green onions or chives, paprika, parsley, and black pepper.

Serve warm with a dollop of sour cream if desired.

Crockpots can vary, so the first time you try this recipe, check towards the end of the cooking time to ensure everything is cooked to your liking.

Preheat your oven to 350°F.

Prepare the sofrito by sautéing the onion, bell pepper, jalapeño, and garlic in the oil in a large skillet. If needed, add additional vegetable broth or water until the vegetables are soft and slightly caramelized.

Once finished, place the sofrito in a large mixing bowl.

In the same large skillet, heat 2–3 tablespoons of oil over medium heat. Add the hashbrowns and the seasonings. Sauté them until they’re just starting to turn golden (they won’t be completely cooked).

While the hashbrowns are sautéing, lightly grease a baking dish or line it with parchment paper for easy cleanup.

Once the hashbrowns are finished, transfer them to the mixing bowl with the sautéed vegetables. Then, add your vegan cheese sauce and sour cream to the bowl, gently stirring to combine.

Spread the hashbrown mixture evenly into the prepared baking dish.

Cover the baking dish with parchment paper or aluminum foil. This prevents the top from browning too quickly and helps retain moisture.

Place the dish in the preheated oven and bake for 25 minutes.

After 25 minutes, remove the parchment paper to allow the top of the hashbrowns to brown. Continue baking for an additional 10 minutes.

For a crispier top, you can switch your oven to broil for the last 1–2 minutes. Keep a close watch during this time, as the hashbrowns can quickly go from golden to burnt.

The hashbrowns are done when they are heated through, and the top is golden and slightly crispy.

Remove the baking dish from the oven and let it rest for a few minutes before serving. This allows the hashbrowns to set slightly, making them easier to serve.

Top with your optional choice of fresh or dried herbs and seasonings. I like green onions or chives, paprika, parsley, and black pepper.

Serve warm with a dollop of sour cream if desired.