Crockpot Loaded Hash Browns

• 1 lb bulk pork sausage
• 1/2 cup chopped onion (1 medium)
• 5 cups frozen diced hash brown potatoes
• 1 cup shredded monterey jack cheese with jalapeno pepper (4 ounces)
• 1 small red sweet pepper, chopped
• 1 (4 ounce) can sliced mushrooms, drained
• 1 (10 3/4 ounce) can condensed Fiesta nacho cheese soup
• 1/4 cup water
• shredded monterey jack cheese with jalapeno pepper (optional)
• thinly sliced fresh jalapeno (optional)
• salsa, and (optional) or dairy sour cream (optional)

1. In a large skillet, cook sausage and onion over medium heat until sausage is brown and onion is tender. Drain off fat.
2. Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. In prepared slow cooker, combine sausage mixture, hash browns, the 1 cup cheese, sweet pepper, and mushrooms. In a medium bowl, combine soup and the water. Pour over hash brown mixture in cooker; stir to combine.
3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Stir before serving. If desired, top with additional cheese and sliced jalapenos. If desired, serve with salsa and/or sour cream.

pork sausage, onion, hash brown potatoes, shredded monterey jack cheese, red sweet pepper, mushrooms, condensed fiesta, water, cheese, salsa

Taken from www.food.com/recipe/crockpot-loaded-hash-browns-442564 (may not work)