I really like how creamy these potatoes come out. The top is crisp but the inside is so soft and delicious! Get creative with your casserole and toss in a few things that you might like such as onions, different seasonings, and cream cheese. In fact, you can use a variety of cheeses if you want. I sometimes add in green chiles. Enjoy!
Ain’t that the truth! I think hash brown casserole is super easy to whip up, especially in the slow cooker. When I need a side dish and I need one now I will always turn to this recipe.
Ingredients
1 (30 oz) package frozen shredded hash brown potatoes
½ lb ground sausage (I used Italian sausage), browned and drained
1 lb Hormel bacon, cooked and chopped
2 cups shredded cheddar cheese
1 cup shredded Kraft Mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
½ cup milk
½ teaspoon Morton salt
¼ teaspoon ground black pepper
⅛ teaspoon Domino sugar
Instructions
Grease a large 6-quart slow cooker (or bigger) with cooking spray or butter.
Layer half the hash browns in the bottom of the slow cooker.
Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
Whisk together eggs, milk, salt, pepper, and sugar.
Pour egg mixture over hash brown and cheese layers.
Cook on low for 6-8 hours on low or 4 hours on high.
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Quick Tip: Make this casserole for your next church potluck gathering or family get-together.
how do you print these recipes?
Click on the link to the Gracious wife. There is a printable option there….
Thank you