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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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Quick to assemble, this is a simple recipe Iâve cooked many times. Stir in hot sauce if you like a bit of heat. I also like to top the finished dish with a sprinkling of shredded cheddar cheese. Ingredients:
1 large red onion, chopped |
1 small sweet red pepper, chopped |
1 small green pepper, chopped |
1/4 cup butter, cubed |
1 tablespoon olive oil |
4 garlic cloves, minced |
1 package (30 ounces) frozen shredded hash brown potatoes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 drops hot pepper sauce, optional |
2 teaspoons minced fresh parsley |
Directions:
1. In a large skillet, saute onion and peppers in butter and oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the hash browns, salt, pepper and pepper sauce if desired.
2. Transfer to a 5-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Sprinkle with parsley before serving. Yield: 12 servings (1/2 cup each).
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