Crockpot Loaded Hash Browns

Submitted by Pinay0618

"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."

 

• Ready In: 9hrs 20mins
• Ingredients: 11
• Serves: 8

ingredients

• 453.59 g bulk pork sausage
• 118.29 ml chopped onion (1 medium)
• 1182.95 ml frozen diced hash brown potatoes
• 236.59 ml shredded monterey jack cheese with jalapeno pepper (4 ounces)
• 1 small red sweet pepper, chopped
• 113.39 g can sliced mushrooms, drained
• 304.75 g can condensed Fiesta nacho cheese soup
• 59.14 ml 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.