Loaded Hash Browns

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34 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 8 hrs to 9 hrs (low) or 4-4.5 hours (high)
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Loaded Hash Browns
Ingredients
1
pound bulk pork sausage
1/2
cup chopped onion (1 medium)
 
Plastic slow cooker liner
5
cups frozen diced hash brown potatoes
1
cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
1
1
4 ounce can sliced mushrooms, drained
1
10 3/4 ounce can condensed fiesta nacho cheese soup
1/4
cup water
 
Shredded Monterey Jack cheese with jalapeno peppers (optional)
 
Thinly sliced fresh jalapeno pepper* (optional)
 
Salsa and/or dairy sour cream (optional)
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

* 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.

Nutrition Facts (Loaded Hash Browns)
    Per serving:
  • 381 kcal cal.,
  • 25 g fat
  • (11 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 64 mg chol.,
  • 1015 mg sodium,
  • 24 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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