Swamp Potatoes

What’s a Southern cook supposed to do when she keeps seeing a recipe called swamp potatoes all over her social media feeds? Give it a try and put her own spin on it. That’s what I did, anyway. If you’ve been around here long enough, you already know I don’t care for cooked sour cream or Greek yogurt, especially in my potatoes. That’s where my cheesy hash brown casserole comes from.

You won’t find Crockpot Swamp Potatoes in any old Southern cookbook, but the idea isn’t new. It’s somewhere between smothered potatoes, sausage foil packs, and those creamy casseroles everyone brought to church potlucks. This version skips the stuff that makes slow-cooked meals taste funny to me and lands somewhere in the middle of all three.

Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.

Storage Tips

Let the leftovers cool, then store them in a covered container in the fridge. They’ll keep for about 4 days. Reheat in the microwave or in a pot over low heat, stirring now and then to keep things from sticking. Add a splash of water if it feels too thick.

Swamp potatoes also freeze just fine. Portion into freezer containers or bags, label them, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The potatoes may soften a little more after freezing, but the flavor holds up.

Do I need to brown the sausage first?

You don’t have to—but I always do. I brown my sliced sausage in the oven first. You’ll recognize that Southern trick from my red beans and rice and my chicken sausage gumbo. It’s a simple way to build more flavor without adding anything extra, and it keeps the sausage from going soft or falling apart in the slow cooker.

Do I have to add cheese?

Nope. I’ll concede most people like cheese in almost everything, so I’ve left it in the recipe. I add it when any of my “Southern swamp” crew is in the house. But when I’m making it just for me—like I did today. I skip the cheese. Cheese and green beans just don’t go together for me, in taste or appearance.

What can I use instead of green beans?

Honestly? Nothing. If you don’t like green beans, just leave them out. The potatoes and sausage can carry the whole dish without needing a replacement. Most other vegetables either turn mushy in the slow cooker or throw off the flavor balance—especially broccoli, which goes straight to mushy and swampy, not in a good way.

Can I add bell peppers?

You can—but I don’t when I am making this dish, they break down and leave behind a sharp, almost bitter flavor that isn’t necessary in this dish. Save those peppers for pepper steak or stuffed peppers.

If you’re set on using them, roast them separately and stir them in at the very end.

Do I have to use Tony Chachere’s?

Not at all. I picked up the Tony Chachere’s habit back when I was living in Mississippi, but before that, I used seasoned salt, black pepper, and garlic powder on just about everything. You don’t need a Cajun or Creole seasoning for this—my old mix works just as well, as will any of your favorite blends, homemade or store-bought.

More Southern Dinner Recipes You’re Going to Love

• Southern Butter Beans
• Chicken and Dumplings
• Chicken and Sausage Gumbo
• Smothered Chicken
• Red Beans & Rice

Want to See The Kitchen Tools We Love? Check Out Our Amazon Storefront For Some of Our Favorite Gadgets, Gear, and Ingredients! This is an affiliate link, we may earn commission from your purchases.

FOLLOW US ON SOCIAL MEDIA AND SAVE THIS RECIPE

SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE