Crockpot Sausage and Potatoes Recipe
This flavor packed 5 ingredient Crockpot Sausage and Potatoes Recipe defines down-home cooking. It's not up-tight, but it sure is out-of-sight!
Servings: 8
Ingredients
- 2 Hilshire Polska Kielbasa Links (14 ounces each, sliced 1/4" thick)
- 30 ounces Frozen Shredded Hash Browns
- 1 can Campbell's Cheddar Cheese Soup (10 3/4 ounces)
- 1 1/4 cup Evaporated Milk
- 4 cloves Garlic minced
Optional Mix-Ins
- Salt & Pepper to taste
- Grilled Diced Onions or Onion Powder
Optional Toppings
- Sharp Cheddar
- Sliced Green Onions
- French Fried Onions
- Crumbled Crispy Bacon
Instructions
- Gather your ingredients.
- Remove hash browns from freezer, and thaw at room temperature for 2 hours.
- In large mixing bowl, add Hash Browns, Soup, Milk and Garlic, and stir well. Then add in Kielbasa pieces, and stir again.
- Spray inside of 5 - 6 quart Crock Pot with non stick cooking spray.
- Add potato / sausage mixture to Crock Pot and cover with lid. Cook on HIGH for 2.5 - 3 hours or on LOW for 5 - 6 hours, stirring once halfway through cook time. Note: The longer you cook the softer the hashbrowns will become, so keep an eye on it to suit your preference.
- Stir one last time just before serving, and top with optional Green Onions. Enjoy!!
Notes
- You can store your leftover sausage & potatoes in the refrigerator for 3-4 days after cooking.
- To reheat, simply place the leftovers back into the slow cooker on LOW heat until ready.
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
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