Step 1

Add the hash browns, half of the cheddar cheese, and all of the cream cheese, sour cream, butter, onion powder, garlic powder, and paprika to a crockpot.

Step 2

Stir to combine then sprinkle the remaining shredded cheese on top of the potatoes.

Step 3

Place the lid on the pot and cook on high for 2½-3 hours, or until the edges start to crisp up and the cheese has fully melted on top.

Step 4

Let it cool for 3-4 minutes then serve with freshly minced parsley.