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loaded hash browns

55 Pinches 1 Photo
Tammy_Raynes avatar
Natchitoches, LA
Updated on Feb 11, 2014

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.

prep time 15 Min
cook time 8 Hr
method Slow Cooker Crock Pot
yield 8 serving(s)

Ingredients

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

How To Make loaded hash browns

  • 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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