Slow Cooker Loaded Hash Browns
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
8 oz bulk turkey sausage
8 oz ground turkey
1 medium onion, chopped
5 cups frozen has brown potatoes
1 cup shredded Montere Jack cheese
1 large red pepper, chopped
1 poblano pepper, minced
1 4oz can sliced mushrooms, drained
1 10.75oz can condensed cheese soup
1/4 cup water
Spray a 5-6 quart slow cooker with cooking spray
Cook poultry and onion in a large skillet over medium heat until sausage is cooked through and onion is tender. Drain any fat and transfer to slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on low for 8-9 hours. In the morning – breakfast is ready. Just add eggs, sour cream, salsa, Tabasco sauce, and scallions all wrapped in a nice tortilla – if desired.