Crockpot Loaded Hash Browns

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: 9 hrs 20 mins
• Serves: 8

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 3/4ounce) 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.