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Spicy Sausage Hash Browns Recipe

Spicy Sausage Hash Browns Recipe photo by Taste of Home

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“I love to develop my own recipes and have people calling for them often. My family members and friends from our church tend to be my favorite and most honest critics.” Angela Sheridan - Opdyke, Illinois

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Spicy Sausage Hash Browns Recipe

Prep: 15 min. Cook: 5 hours

Yield: 9 Servings

15 300 315

Ingredients

1 pound bulk spicy pork sausage
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups (16 ounces) sour cream
1 jar (16 ounces) double-cheddar cheese sauce
2 cans (4 ounces each) chopped green chilies
1/2 teaspoon crushed red pepper flakes

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until heated through. Yield: 9 servings.

Editor’s Note: This recipe was tested with Ragu double-cheddar cheese sauce.

Nutritional Facts 1 cup equals 368 calories, 25 g fat (12 g saturated fat), 73 mg cholesterol, 723 mg sodium, 22 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Spicy Sausage Hash Browns in Simple & Delicious January/February 2009, p17

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Spicy Sausage Hash Browns

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Reviewed on Mar. 16, 2013 by pajamaangel

This was very spicy for me but my boys loved it. Next time I will use mild sausage instead of hot and just a dash of red pepper flakes. Get your glass of milk ready!

Reviewed on Feb. 20, 2012 by amyallene

Yummy!! My husband & I love this recipe.

Reviewed on Jan. 19, 2011 by liscott555

This sounds delicious, but WOW, 12g saturated fat per serving?? I would think a lightened up version would be just as good .

Reviewed on Dec. 22, 2009 by Heather486

This recipe is quickly becoming our traditional Christmas breakfast! Unlike "overnight casseroles" that you prep ahead, but still have to remember to move from the fridge to the counter to the oven, I throw this together Christmas Eve just before hitting the sack and it's ready and waiting in the AM! The flavors blend well, and (at least for me) the potatoes maintain their texture, even when cooked a little longer than directed in the recipe. To make it more kid-friendly I go with mild sausage, halve the amount of chilies, and skip the red pepper. This is an easy dish that is well worth the effort.

Reviewed on Dec. 20, 2008 by ther7212