Slow Cooker Loaded Hash Browns

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 small red sweet pepper, chopped
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)


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.

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