- 1 – 32 oz. bag of hash browns or may substitute fresh diced potatoes
- 14 oz. kielbasa cut into small pieces
- 1 small onion diced
- 2 1/2 cups shredded cheddar cheese
- 10.5 oz can cream of chicken or mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- salt and pepper to taste
Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased
slow cooker. (Some people prefer to saute the sausage and onions before adding them. Also, If you substitute fresh diced potatoes for the frozen, you may need to add to the cooking time.)
In a separate bowl, combine cream of chicken, milk, sour cream, salt and pepper.
Pour over hash brown mix.
Sprinkle remaining cheese over top.
Cook on low for 6 hours or on high for 3-4 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy!
Recipe Credit: Graceful Little Honey Bee