loaded hash browns

Tammy_Raynes avatar
By Tammy Raynes
from Natchitoches, LA

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.

serves 8
prep time 15 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For loaded hash browns

  • 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
    (4-oz) sliced mushrooms, drained
  • 1 can
    (10.75-oz) condensed fiesta nacho cheese soup
  • 1/4 c
    water
  • shredded monterey jack cheese with jalapeno peppers
  • 8 lg
    fried eggs (optional)

How To Make loaded hash browns

  • 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.
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