Crock Pot Loaded Hash Browns

By kayjayjohnson

Ingredients

• 1 pound bulk pork sausage
• 1/2 cup chopped onion (1 medium)
• Plastic slow cooker liner
• 5 cups frozen diced hash brown potatoes
• 1 cup shredded Monterrey Jack cheese with jalapeno peppers (4 ounces)
• 1 small red sweet pepper, chopped
• 1 4 ounce can sliced mushrooms, drained
• 1 10 3/4 ounce can condensed fiesta nacho cheese soup
• 1/4 cup water
• Shredded Monterey Jack cheese with jalapeno peppers (optional)
• Thinly sliced fresh jalapeno pepper* (optional)
• Salsa and/or dairy sour cream (optional)

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. In a large skillet, cook sausage and onion over medium heat until sausage is brown and onion is tender. Drain off fat.

2. Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. In prepared slow cooker, combine sausage mixture, hash browns, the 1 cup cheese, sweet pepper, and mushrooms. In a medium bowl, combine soup and the water. Pour over hash brown mixture in cooker; stir to combine.

3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Stir before serving. If desired, top with additional cheese and sliced jalapenos. If desired, serve with salsa and/or sour cream.