Crockpot Loaded Hash Browns

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READY IN: 9hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    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
  • 14
    cup water
  • shredded monterey jack cheese with jalapeno pepper (optional)
  • thinly sliced fresh jalapeno (optional)
  • salsa, and (optional) or dairy sour cream (optional)
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DIRECTIONS

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