Ingredients: |
Ingredients: 1 lb. bulk pork sausage
1/2 C chopped onion (1 medium)
Plastic slow cooker liner
5 C frozen diced hash brown potatoes
1 C shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
1 small red sweet pepper, chopped
1 4 ounce can sliced mushrooms, drained
1 10 3/4 oz. can condensed fiesta nacho cheese soup
1/4 C water
Shredded Monterey Jack cheese with jalapeno
Thinly sliced fresh jalapeno pepper* (optional)
Salsa and/or dairy sour cream (optional)
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Directions: |
Directions:1. In a large skillet, cook sausage and onion over medium heat until sausage is brown and onion is tender. Drain off fat.
2. Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. In prepared slow cooker, combine sausage mixture, hash browns, the 1 cup cheese, sweet pepper, and mushrooms. In a medium bowl, combine soup and the water. Pour over hash brown mixture in cooker; stir to combine.
3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Stir before serving. If desired, top with additional cheese and sliced jalapenos. If desired, serve with salsa and/or sour cream. Makes 8 servings.
From the Test Kitchen
Tip * Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water. |
This recipe for Loaded Hash Browns is from