Ingredients
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 (optional for creamier texture)
salt and pepper to taste
Instructions
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 and stir to combine.
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!
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