Description
Hashbrowns in a creamy sauce with sausage, cheese and crispy french fried onions.
Ingredients
Scale
Equipment needed: deep pot in pot dish and sling/trivet
- 1 (20 oz) package frozen hashbrowns
- 1 (10.75 oz) can cream of mushroom or cream of chicken soup
- 1 cup shredded medium or sharp cheddar
- 1 cup sour cream
- 4 fully cooked sausage patties, cut into 4 pieces each
- 1 cup french fried onions
- 1/4 cup bacon crumbles
- 1/4 cup diced green onions
Instructions
Instant Pot Instructions:
- In a large bowl add the hashbrowns. Sprinkle lightly with salt and pepper. Then add in the cream of mushroom soup, cheddar, sour cream and sausage. Toss well so that hashbrowns are coated.
- Spray a deep pot-in-pot dish with non-stick cooking spray. (I used this 3 quart liner* inside my 6 quart liner). Add the hashbrown mixture into the dish.
- Pour 1 cup water into bottom of Instant Pot. Place the hashbrown dish on top of a sling/trivet*. Lower it into the Instant Pot.
- Cover Instant Pot and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 40 minutes. When time is up move valve to venting. Remove lid.
- Sprinkle french fried onions, bacon and green onions on top. Scoop onto plates and enjoy.
Slow Cooker Instructions:
- In a large bowl add the hashbrowns. Sprinkle lightly with salt and pepper. Add in the cream of mushroom soup, cheddar, sour cream and sausage. Toss well so that hashbrowns are coated.
- Spray slow cooker with non-stick cooking spray. Add hashbrown mixture into slow cooker.
- Cover and cook on high for 3 hours.
- Sprinkle french fried onions, bacon and green onions on top. Scoop onto plates and enjoy.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in your 8 quart pot with no changes except add 1.5 cups water in bottom of Instant Pot instead of 1 cup.
You can also bake this in the oven in a 9×13 inch dish for 55 minutes at 350° F.
- Category: Breakfast
- Method: Instant Pot or Slow Cooker