Loaded Hash Browns

Tammy Raynes

By
@Tammy_Raynes

This is another recipe I got from my friends magazine. I'll be uploading several more recipes that I found in this old magazine of hers.

This recipe can be used as a simple brunch dish. You can top each hash brown serving with a fried egg or serve alongside scrambled eggs.

You can cook this on high for 4-4.5 hours or put in at night and let it cook for 8 hours on slow and get up the next morning and you'll have your breakfast ready.

You can also serve this as a dinnertime meal, too.


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Rating:

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Serves:

8

Prep:

15 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 lb
bulk pork sausage
1/2 c
chopped onion
5 c
frozen diced hash brown potatoes
1 c
monterey jack cheese with jalapeno peppers
1/2 c
chopped red sweet peppers
1 can(s)
(4-oz) sliced mushrooms, drained
1 can(s)
(10.75-oz) condensed fiesta nacho cheese soup
1/4 c
water
shredded monterey jack cheese with jalapeno peppers
8 large
fried eggs (optional)

Directions Step-By-Step

1
In a large skillet cook sausage and onion over medium heat until sausage is brown and onion is tender, using a wooden spoon to break up sausage as it cooks. Drain off fat.
2
In slow cooker combine sausage mixture, potatoes, the 1 cup cheese, the sweet pepper, and mushrooms. In a medium bowl, combine soup and the water. Pour soup mixture over potato mixture in cooker; stir to combine.
3
Cover and cook on low-heat setting for 8 to 9 hours or on high setting for 4 to 4.5 hours. Stir before serving. If desired, top each serving with a fried egg.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy