Ingredients
Scale
- 1 – 32 oz. bag of hash browns (or fresh diced potatoes)
- 14 oz. kielbasa sausage, cut into small pieces
- 1 small onion, diced
- 2 1/2 cups shredded cheddar cheese
- 10.5 oz can cream of mushroom soup
- 1/2 cup sour cream
- 1 tsp creole seasoning or favorite blend
- Salt and pepper to taste
Instructions
- Combine hash browns, kielbasa, onion, and 2 cups of cheese in a greased slow cooker. (Optional: sauté sausage and onions first.)
- In a separate bowl, mix cream of mushroom soup, sour cream, creole seasoning, salt, and pepper. Pour over hash brown mixture and stir.
- Sprinkle remaining cheese on top.
- Cook on low for 6 hours or high for 4 hours until potatoes and onions are cooked through. Avoid overcooking potatoes.
Notes
- Optional: sauté onions and sausage before adding for extra flavor.
- If using fresh diced potatoes, increase cooking time as needed.
- The original recipe called for milk, but sour cream gives a thicker consistency.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American