Recipes and Cooking Breakfast and Brunch Recipes Breakfast Potatoes Loaded Hash Browns 4.3 (17) 1 Review What makes this hash brown recipe "loaded"? A topping of pork sausage, veggies, and plenty of cheese. If you're in the mood for a dish you can set and forget overnight, turn to this slow cooker loaded hash brown recipe for breakfast. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2008 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 15 mins Cook Time: 8 hrs Total Time: 8 hrs 15 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 pound bulk pork sausage ½ cup chopped onion (1 medium) Plastic slow cooker liner 5 cup frozen diced hash brown potatoes 1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces) 1 small red sweet pepper, chopped 1 4 ounce can sliced mushrooms, drained 1 10.75 ounce can condensed fiesta nacho cheese soup ¼ cup water Shredded Monterey Jack cheese with jalapeno peppers (optional) Thinly sliced fresh jalapeno pepper* (optional) Salsa and/or dairy sour cream (optional) Directions In a large skillet, cook sausage and onion over medium heat until sausage is brown and onion is tender. Drain off fat. 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. 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. Tips * 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. Rate it Print Nutrition Facts (per serving) 381 Calories 25g Fat 24g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 381 % Daily Value * Total Fat 25g 32% Saturated Fat 11g 55% Cholesterol 64mg 21% Sodium 1015mg 44% Total Carbohydrate 24g 9% Total Sugars 2g Protein 16g Vitamin C 19.5mg 98% Calcium 151.5mg 12% Iron 1.1mg 6% Potassium 254mg 5% Folate, total 8.1mcg Vitamin B-12 0.7mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.