Slow Cooking Thursday

If you are like us, you sometimes have breakfast for supper. Here's a recipe that makes a great supper!

Loaded Hash Browns
1 pound bulk sausage
1/2 cup chopped onion
5 cups frozen, diced hash brown potatoes
4 ounces Monterey Jack cheese
1 small red sweet pepper, chopped
1 4 ounce can sliced mushroom, drained
1 can (10.75 oz) fiesta nacho cheese soup
1/4 cup water
shredded Monterey Jack cheese(optional)
thinly sliced jalapeno pepper (optional)
In a large skillet, cook sausage and onion until sausage in brown. Drain fat.
Spray 4 quart slow cooker with non stick cooking spray. In slow cooker, combine sausage mix, hash browns, 1 cup cheese, pepper and mushrooms. In small bowl combine soup and water. Pour over hash brown mix in slow cooker and stir to combine.
Cover and cook on low for 8 to 9 hours. Before serving stir to combine. If desired, top with more cheese and the jalapenos.

For more Slow cooker recipes, visit Sandra at Diary of a SAHM.