14ouncesO'Brien hash brown potatoeswith or without onions and peppers
1poundground beef
1cupdiced red bell pepper
1cupdiced green bell pepper
0.5cupdiced yellow onion
1tablespoonWorcestershire sauce
1teaspoondried parsley
0.5teaspoongarlic powder
0.5teaspoononion powder
0.125teaspoonsalt
0.125teaspoonblack pepper
2cupsshredded cheddar cheesedivided use
10.5ouncescream of mushroom soup
0.5cupmilk
0.25cupsour cream
2tablespoonschopped parsleyoptional, can use dried parsley
Instructions
Take the 14 ounces (½ a bag) of O'Brien hash brown potatoes out of the freezer and set aside.
In a skillet over medium heat, cook and crumble 1 pound of ground beef with 1 cup diced red bell pepper, 1 cup diced green bell pepper, and ½ cup diced yellow onion until the beef is fully cooked and the onions are translucent. Optionally, season with salt, pepper, and garlic powder to taste. Drain any excess grease and return to the skillet.
Add 1 Tablespoon Worcestershire sauce, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon salt, and ⅛ teaspoon black pepper to the skillet. Stir well.
Transfer the meat mixture to a 5-6 quart crockpot.
Add 1 cup shredded cheddar cheese, 10.5 ounce can cream of mushroom soup, ½ cup of milk, and ¼ cup sour cream to the crockpot. Mix well.
Stir in the hash brown potatoes until everything is evenly combined.
Cover and cook on low for 3-4 hours or on high for 2 hours until heated through and potatoes are fork-tender.
Sprinkle the remaining 1 cup of shredded cheddar cheese on top, cover, and cook for an additional 30 minutes.
Optionally, sprinkle 2 Tablespoons of chopped parsley on top before serving.
Notes
For a twist, try adding cooked and crumbled bacon on top before serving.