Skip to main content

Crockpot Sausage and Potatoes Recipe

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: Salt & Pepper to taste
  • Optional: top with sliced Green Onions

Instructions


  • Remove hash browns from freezer, and thaw at room temperature for 2 hours.
  • In large mixing bowl, 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 3 hours or on LOW for 6 hours, stirring once halfway through cook time.
  • Stir one last time just before serving, and top with optional Green Onions.  Enjoy!!


This Recipe adapted from >>>> Click Here

Comments

Post a Comment

Popular posts from this blog

Green Enchiladas Chicken Soup

INGREDIENTS 2.5 lbs boneless, skinless chicken breasts or thighs 28 oz can green enchilada sauce 24 oz chicken broth 1 cup half and half 2 cup Monterey jack cheese 4 oz cream cheese, cubed at room temperature 4 oz green salsa (salsa verde) salt and pepper to taste INSTRUCTIONS SLOW COOKER INSTRUCTIONS: In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn crockpot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream. INSTANT POT INSTRUCTIONS: Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred. Set pot to saute medium, and add remaining broth, shredded chicken, green ...
1 comment
Read more

Best Pineapple Upside-Down Donuts

Ingredients For the batter: 1 cup + 2 tablespoons all-purpose flour 1/2 cup light brown sugar, packed 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 cup milk (I used Vanilla Almond Milk, but Cow's Milk will work fine) 1/4 cup pineapple juice (unsweetened) 1 teaspoon vanilla extract 2 1/2 tablespoons unsalted butter, melted 1 large egg, at room temperature For the pineapples: 6 slices pineapple, from a can, patted dry, sliced in half (see note below) 6 tablespoons dark brown sugar Instructions Preheat oven to 350 degrees (F). Generously grease a doughnut pan; set aside. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, pineapple juice, vanilla, melted butter, and egg. Gently fold the wet mixture into the dry mixture - being careful not to over mix! Set aside. Using paper towels, gently pat the pineapple slices dry; set aside. Sprinkle 1 teaspoon of brown sugar in each of the donut ...
Post a Comment
Read more

Vegan Lemon Rosemary Muffins

They were always too dense or didn’t cook all the way thru. A truly good muffin should be light, but not cake like, dense, but not a brick lol, and this recipe is just that! This recipe is fab because it’s my staple muffin recipe, has minimal ingredients, you can modify the added sugar or even skip the icing on top, it packs a rich lemon flavor, a hint of rosemary, the olive oil ties everything in together, it’s perf for any season, and is a lemon lovers dream! VEGAN LEMON ROSEMARY MUFFINS RECIPE Ingredients Muffins: 1 1/2 cups flour 1/2 cup cane sugar (additional for topping, optional) 1/2 teaspoon kosher salt 2 teaspoons baking powder 1/3 cup olive oil, melted  1 large banana, mashed  1/2 cup almond milk (room temp) 1 teaspoon vanilla extract 2 teaspoons lemon juice 1 teaspoon lemon extract (optional) Zest from 1 lemon  1 1/2 tbsp rosemary, chopped  Topping:  Lemon zest (optional) 1 tbs coarse sugar  2 cups powdered sugar...
Post a Comment
Read more