Crock Pot Hash Brown Casserole
With the focus squarely on Christmas dinner, it is easy to forget that there will be a table full of hungry mouths to feed early in the morning. Instead of resorting to short-order cook status, wake up to the comforting aroma of cheesy hash brown casserole. This crock pot take on a classic hash brown casserole is creamy, cheesy, and packed with potato flavor.
SERVES : 8 to 10
INGREDIENTS
- Cooking spray
- 4 large eggs
- 1 cup whole milk
- 8 ounces sour cream
- 4 ounces cream cheese, at room temperature
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground mustard
- 1 pound uncooked pork sausage, casings removed
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 1/2 medium red bell pepper, diced
- 1 (30-ounce) package frozen shredded hash browns (do not thaw)
- 2 cups shredded sharp cheddar cheese (8 ounces), divided
INSTRUCTIONS
- Coat a 6-quart slow cooker generously with cooking spray.
- Place the eggs, milk, sour cream, cream cheese, salt, pepper, and mustard in a large bowl and whisk until smooth and thoroughly combined; set aside.
- Place the sausage in a large skillet over medium-high heat and cook, breaking up the meat into small pieces with a wooden spoon, until browned and cooked through, 7 to 8 minutes. Using a slotted spoon, transfer the sausage to the slow cooker.
- Return the skillet to medium heat and add the butter. Add the onion and bell pepper and sauté until soft and golden-brown, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits, 5 to 6 minutes total. Transfer the onion and bell pepper to the slow cooker.
- Add the frozen hash brown potatoes and 1 cup of the cheddar cheese and stir to combine. Pour in the egg mixture and stir until completely incorporated, then spread into an even layer.
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