Slow Cooker Hash Brown, Egg & Sausage Casserole

A dish that’s great for any mealtime or occasion, this casserole is simple to put together and features a hash brown base brought together with egg, cheddar, and sausage.


  • 12 oz chorizo, raw
  • 1/4 cup red pepper, diced
  • 1/4 cup green pepper, diced
  • 20 oz Simply Potatoes® Shredded Hash Browns
  • 1 tbsp Worcestershire sauce
  • 1 tbsp granulated garlic
  • 1/2 tsp kosher salt
  • 1/4 tsp ground smoked paprika
  • 1/4 tsp onion powder
  • 1/4 tsp ground black pepper
  • 12 eggs
  • 1/4 cup heavy cream
  • 1/4 cup whole milk
  • 1/2 cup Crystal Farms Shredded Monterey Jack Cheese
  • 1/2 cup Crystal Farms Shredded Cheddar Cheese


  • Cook chorizo in a sauté pan over medium-high heat until fully cooked. Remove chorizo with a slotted spoon and reserve on a clean paper towel.
  • Sauté diced peppers in the rendered chorizo oil for two minutes, and then add hash browns and seasonings and continue to cook for 10 minutes.
  • In a separate bowl, mix together the eggs, cream and milk.
  • Fold the shredded Monterey Jack and shredded Cheddar cheeses into the hash brown mixture.
  • Transfer the hash brown mixture to slow cooker. Add egg mixture and cook on high for 3 ½ hours.