This Crock Pot Southwest Hash Brown Casserole is super simple to make and a real crowd pleaser for everyone at your table! It is super yummy!
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How to Make Southwest Hash Brown Casserole in a Crock Pot
Aunt Lou here.
So, we just returned from vacation. While I love going on vacation, getting back into the swing of things once I return home is not always easy. This momma needed something easy for dinner. I saw a comment from reader Connie M. suggesting adding sausage to my Crock Pot Cheesy Salsa Hash Brown Casserole. While this recipe is not exactly what she had in mind, I am thankful for Ms. Connie’s suggestion! This Crock Pot Southwest Hash Brown Casserole was a huge hit in my my home!
I love how easy this was to throw together. I used my micro cooker to cook up my ground sausage while I got the rest of my ingredients ready. It was seriously less than 10 minutes to throw it together since I did not have to stand over a stove and watch my sausage. If you do not have a micro cooker already, I would recommend getting one. I actually have two! I have a small one and a large one. We use them all the time in my house.
What You Will Need
Ingredients Needed
- 30 oz bag frozen shredded hash browns
- 2.5 cups chunky salsa
- 1 lb ground breakfast sausage, cooked and drained
- 2.5 cups shredded cheddar cheese
- taco sauce
Equipment Needed
- Skillet (or micro cooker)
- Colander or strainer
- Large spoon (I used a wooden spoon)
- Casserole Crock Pot or 6 quart crock pot
Time Needed
- Prep Time: 10 minutes
- Cooking Time: 1.5 hours (turning your insert halfway through if your slow cooker doesn’t cook evenly)
General Notes
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Crock Pot Southwest Hash Brown Casserole
Ingredients
- 30 oz frozen shredded hashbrowns
- 2.5 cups Salsa
- 1 lb ground breakfast sausage cooked and drained
- 2.5 cups Shredded Cheddar Cheese
- taco sauce optional
Instructions
- While your sausage is cooking, pour your frozen shredded hash browns into your casserole crock pot or 6 quart crock pot
- Add your salsa to your crock pot and stir with hash browns until well combined
- Top with half of your cheese
- Spoon your cooked ground breakfast sausage evenly across the top of everything
- Top with your remaining cheese
- Cover and cook for 1.5-2 hours on high turning your insert halfway through if your slow cooker does not cook evenly
- Serve topped with taco sauce, if desired
Notes
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Crock Pot Southwest Breakfast Casserole
Taco Crock Pot Hashbrown Casserole
Crock Pot Cheesy Salsa Hashbrown Casserole
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This sounds awesome in and of itself. Could you add eggs also? If so, how many and how much added time do you think that would do? – Thanks.
Hi Pam!
I haven’t tried adding eggs to this recipe. If I did, I would probably add in six eggs that have been beaten. The cooking time should be similar. Watch it closely the first time you make it to adjust the time as needed for the eggs to set up. If you give it a try, let me know how it turns out!
Aunt Lou
Thank you for your delicious recipes. My husband is the master chef in our house and follows recipes to the exact measurement. I raised 3 children and cooked by “throwing everything together when the school bus dropped them off”. I will substitute one ingredient for another if I don’t have something on hand. My husband will drive to Publix for a stalk of celery. Anyway, he loves your recipes and does them justice. So, please email your recipes to him also. Please don’t quit on me, but I think it would be easier if he received your emails also. He asks me everyday “any new recipes?” He’s a pharmacist and IT Specialist, so you see what I mean by perfectionist.. I’m an RN,CANP and IV Specialist and instructor. Thank you.