Loaded Hash Browns
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.
1 lbbulk pork sausage
1/2 cchopped onion
5 cfrozen diced hash brown potatoes
1 cmonterey jack cheese with jalapeno peppers
1/2 cchopped red sweet peppers
1 can(s)(4-oz) sliced mushrooms, drained
1 can(s)(10.75-oz) condensed fiesta nacho cheese soup
·shredded monterey jack cheese with jalapeno peppers
8 largefried eggs (optional)
How to Make Loaded Hash Browns
- 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.
- 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.
- 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.