Crockpot Loaded Hash Browns |
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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 8 |
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My boys love hash browns all the way , and they love having breakfast for dinner. The crockpot makes these hash browns easy for a weeknight dinner. Recipe is from Better Homes and Gardens. Ingredients:
1 lb bulk pork sausage |
1/2 cup chopped onion (1 medium) |
5 cups frozen diced hash brown potatoes |
1 cup shredded monterey jack cheese with jalapeno pepper (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 pepper (optional) |
thinly sliced fresh jalapeno (optional) |
salsa, and (optional) or dairy sour cream (optional) |
Directions:
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.
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