Super easy. It’s a dump meal. The total cost is about $10 or less… feeds a lot.
1 32 oz bag of hashbrowns frozen. kielbasa diced up, small onion diced up, 2 cups of cheddar, 1/2 cup of sour cream, 1/2 cup of milk, 1 10oz can of cream
Of mushroom or chicken soup…
put meat, hash brown, onion and cheese in a greased slow cooker.. then mix soup, milk, and sour cream together… I add things like salt and pepper, minced garlic, and onion powder to the mixture if you want. then pour over kielbasa etc. then sprinkle about 1/2 cup more cheese on top.. cook on low for 6 hours or high for about 3-4 hours.. serve with salad, or roasted veggies for a complete meal… if you feeling super fatty, then serve with Texas garlic toast 🤤
To make hashbrowns using the ingredients above , here’s a simple recipe:
Ingredients:
- 1 (32 oz) bag of frozen hashbrowns
- 1 small onion, diced
- 1 kielbasa sausage, diced
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1 (10 oz) can of cream of mushroom soup
- Salt and pepper to taste
- Cooking oil or butter for frying
Instructions:
- Thaw the Hashbrowns: Allow the frozen hashbrowns to thaw at room temperature for about 20-30 minutes. You can also use a microwave to speed up the process, but make sure they don’t become too soft.
- Preheat the Skillet: Heat a large skillet or frying pan over medium-high heat. Add a bit of cooking oil or butter to prevent sticking.
- Saute the Onion and Kielbasa: Add the diced onion and diced kielbasa to the skillet. Sauté them until the onions are translucent and the kielbasa is lightly browned.
- Add the Hashbrowns: Add the thawed hashbrowns to the skillet, spreading them out evenly. Allow them to cook without stirring for a few minutes to develop a crispy crust on the bottom.
- Stir and Cook: Once the bottom has crisped up, stir the hashbrowns to flip them over. Continue cooking, stirring occasionally, until they are golden brown and crispy all over. This may take about 10-15 minutes.
- Prepare the Sauce: In a separate bowl, mix together the cream of mushroom soup, sour cream, milk, and half of the shredded cheddar cheese. Season with salt and pepper to taste.
- Combine and Bake: Pour the sauce mixture over the cooked hashbrowns in the skillet. Stir everything together gently to ensure even distribution of the sauce.
- Top with Cheese: Sprinkle the remaining shredded cheddar cheese over the top of the hashbrown mixture.
- Cover and Simmer: Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 10-15 minutes, or until the cheese is melted and the dish is heated through.
- Serve: Once the cheese is bubbly and everything is heated, your cheesy hashbrowns with kielbasa and onions are ready to serve. Enjoy!
This dish makes for a hearty breakfast or a delicious side dish. Adjust the seasoning and ingredients to your taste preferences.
