Hey, Friends! Tails here again.
As you know, I try to provide you with some quick and easy recipes that lean more toward the healthy side than not. Sometimes, though, we need a little comfort food in our lives.
This particular recipe can be popped in your slow cooker on low while you’re gone for the day and served up for dinner when you get home or overnight for a hot and tasty breakfast in the morning. I think putting this on the Saturday night before Easter is a great idea. That way you can concentrate on watching the kiddos check out their baskets, hunt for eggs, get everyone ready for your Sunday morning service and still serve up a great breakfast.
It doesn’t get any easier than this. Just layer everything in, turn on the slow cooker, and go!
NOTE: This is also great with crumbled sausage, cubed chicken, or whatever meat you have leftover and need to use up! Pair with a quick tossed salad for dinner or a bowl of fruit for breakfast or a nice brunch
1- 30-32oz bag frozen, shredded hashbrowns
2- 10oz cans condensed cream of mushroom (I like cream of mushroom and herb) soup
1- 8oz bag shredded cheddar (would be fantastic with pepper jack or colby also!) cheese
1/2 medium onion, chopped.
1 pkg. pre-cooked smoked sausage or kielbasa, sliced
Salt and pepper to taste
- Layer frozen hashbrowns in bottom of slow cooker
2. Spoon condensed soup over hashbrowns and spread out.
3. Top with chopped onion, sausage and cheese.
4. Place lid on slow cooker and cook on low for 6 hours or on high for 2-3 hours.
5. When complete, season as you see fit with salt and pepper, stir and serve!