Ingredients
One bag (32 ounces / 900 grams) frozen shredded hash brown potatoes (or diced potatoes), two cans (28 ounces / 800 grams total) baked beans (such as Bush’s Original or Boston-style), and one cup barbecue sauce (your favorite brand).
Equipment Needed
A slow cooker (four to six quarts or larger), a large spoon or spatula, and non-stick cooking spray.
Method
Spray the inside of the slow cooker with non-stick cooking spray to prevent sticking.
Spread the frozen shredded hash brown potatoes evenly in the bottom of the slow cooker.
Pour the baked beans over the potatoes, including the sauce from the cans. Spread them evenly.
Drizzle the barbecue sauce over the baked beans. Stir everything together gently until the potatoes are coated in the bean sauce and barbecue sauce.
Cover the slow cooker with the lid. Cook on LOW for five to six hours or on HIGH for three to four hours. The casserole is done when the potatoes are tender and the casserole is bubbling around the edges.
Stir well before serving. The sauce will have thickened slightly and the flavors will have melded together.
Serve hot.
Storage
Refrigerate in an airtight container for up to four days. Reheat individual portions in the microwave or reheat the whole casserole in the slow cooker on LOW for thirty to sixty minutes. Freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Variations
For a meaty version, add one cup of cooked, crumbled bacon or one cup of diced ham along with the beans. For a smoky version, add half a teaspoon of liquid smoke and half a cup of chopped smoked sausage. For a spicy version, use spicy barbecue sauce or add one teaspoon of hot sauce and half a teaspoon of red pepper flakes. For a cheesy version, stir in one cup of shredded cheddar cheese during the last thirty minutes of cooking. For a sweeter version, add two tablespoons of brown sugar or maple syrup along with the barbecue sauce. For a loaded version, top with sour cream, shredded cheese, and chopped green onions before serving. For a vegetarian version, this recipe is already vegetarian. Use a vegetarian barbecue sauce to keep it plant-based.
Serving Suggestions
Serve as a main course with a side of coleslaw or a green salad. Serve as a side dish alongside grilled hot dogs, burgers, or sausages. Top with a fried egg for breakfast or brunch. Spoon into bowls and top with shredded cheese and a dollop of sour cream. Serve with crusty bread or cornbread for dipping.
Tips for Best Results
Do not thaw the frozen potatoes. Add them directly from the freezer. Thawing will make them mushy. The slow cooker will cook them perfectly from frozen.
Use shredded hash browns for a casserole texture. Diced frozen potatoes or frozen O’Brien potatoes (with peppers and onions) also work well. Shredded potatoes absorb more sauce and become almost creamy.
Choose the right baked beans. Original or Boston-style baked beans have a sweet, molasses-based sauce that works perfectly. Do not use vegetarian beans with tomato-based sauce unless you prefer a less sweet result.
Use your favorite barbecue sauce. Sweet, smoky, or spicy—any style works. The barbecue sauce is the dominant flavor, so use one you really like. Kansas City-style sweet and smoky is a classic choice.
Do not add extra liquid. The sauce from the baked beans and the moisture from the frozen potatoes are enough. Adding broth or water will result in a soupy, thin casserole.
Stir gently to avoid breaking up the potatoes. Shredded hash browns can clump together. Stir just enough to coat them in the sauce.
Let it rest for five to ten minutes before serving. The casserole will thicken slightly as it cools. Serving immediately straight from the slow cooker can be a bit runny.
Double the recipe for a crowd. Use a six to eight quart slow cooker. Increase cooking time by about one hour on LOW or thirty minutes on HIGH.
Make it in a baking dish instead. If you prefer the oven, bake in a covered 9×13 inch dish at 175°C (350°F) for forty-five to sixty minutes, uncovering for the last fifteen minutes to brown the top.
Top with crushed potato chips or fried onions. For extra crunch, sprinkle crushed potato chips, French fried onions, or crispy bacon bits over the top just before serving