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Slow Cooker Hash Brown Casserole

Slow Cooker Hash Brown Casserole
Slow Cooker Hash Brown Casserole

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 pound ground hot pork sausage
  • 9 large eggs
  • 1 ½ cups half and half
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 package (20 ounces) refrigerated shredded hash brown potatoes
  • 2 ½ cups shredded sharp cheddar cheese, divided
  • 1 large red or green bell pepper, seeded and chopped
  • ½ small onion, chopped

Directions

  1. In a large skillet over medium-high, cook sausage until browned. Drain fat if necessary.
  2. In a large bowl, beat eggs, half and half, salt and black pepper until blended. Add cooked sausage, potatoes, 2 cups cheese, bell pepper and onion. Stir until combined.
  3. Spray slow cooker crock with nonstick cooking spray. Pour egg mixture into crock.
  4. Cover slow cooker and cook on HIGH for 2 ½ to 3 hours or LOW for 4 ½ to 5 hours.
  5. Sprinkle with cheese, if desired.

Serves: 10-12

 

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