Crockpot Loaded Hash Browns - cooking recipe

Ingredients

1 lb bulk pork sausage
1/2 cup chopped onion (1 medium)
5 cups frozen diced hash brown potatoes
1 cup shredded monterey jack cheese with jalapeno pepper (4 ounces)
1 small red sweet pepper, chopped
1 (4 ounce) can sliced mushrooms, drained
1 (10 3/4 ounce) can condensed Fiesta nacho cheese soup
1/4 cup water
shredded monterey jack cheese with jalapeno pepper (optional)
thinly sliced fresh jalapeno (optional)
salsa, and (optional) or dairy sour cream (optional)

Preparation

In a large skillet, cook sausage and onion over medium heat until sausage is brown and onion is tender. Drain off fat.
Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. In prepared slow cooker, combine sausage mixture, hash browns, the 1 cup cheese, sweet pepper, and mushrooms. In a medium bowl, combine soup and the water. Pour over hash brown mixture in cooker; stir to combine.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Stir before serving. If desired, top with additional cheese and sliced jalapenos. If desired, serve with salsa and/or sour cream.