- 3 c
- cooked, cubed beef roast
- 1 pkg
- (28 oz.)frozen hashbrowns with onions & peppers, thawed
- 16 oz. jar salsa
- 1 Tbsp
- beef seasoning of choice
- 1 c
- shredded cheddar-jack cheese
Brown potatoes in a little oil in large skillet. Stir in salsa & beef seasoning & transfer to slow cooker.
Cover & cook on high for 4-5 hours.
When ready, sprinkle cheese over top.