Description
This Cheesy Ranch Potatoes and Sausage recipe is a comforting, hearty dish made with tender smoked sausage, sautéed bell peppers and onions, and creamy cheesy potatoes cooked perfectly in a crockpot. It’s an easy-to-make crockpot meal that combines savory flavors with creamy textures, ideal for a satisfying family dinner or meal prep.
Ingredients
Scale
Sausage and Vegetables
- 1 lb smoked sausage, sliced
- 2 bell peppers, sliced
- 1 onion, diced
Potato and Sauce Mixture
- 1 bag frozen shredded hash browns (regular size)
- 3/4 cup heavy whipping cream
- 1 can cheddar cheese soup (usually 10.75 oz)
- 1/2 cup sour cream
- 1 packet ranch seasoning
- 1 cup shredded cheese (cheddar or a cheddar blend)
Instructions
- Sauté the Sausage and Veggies: Heat a skillet over medium heat. Add the sliced smoked sausage, sliced bell peppers, and diced onion. Cook until the sausage is slightly browned and the vegetables are fragrant and beginning to soften, about 5-7 minutes.
- Add to Crockpot: Transfer the sautéed sausage and vegetables into your crockpot. Add the frozen shredded hash browns, heavy whipping cream, cheddar cheese soup, sour cream, ranch seasoning, and 1 cup of shredded cheese to the crockpot.
- Mix Everything: Using a large spoon or spatula, stir all the ingredients together thoroughly until well combined, ensuring the hash browns are evenly distributed and the cheeses and seasoning are mixed in.
- Cook: Place the lid on the crockpot and cook on the high setting for 2 hours or on the low setting for 4 hours. Cook until the potatoes are tender and the cheese sauce is melted and creamy.
- Serve: Stir the dish well before serving to mix any separated cheese and ingredients. Serve hot and enjoy the rich, cheesy flavors of this cozy potato and sausage dish.
Notes
- You can swap the smoked sausage with another sausage of your choice like kielbasa or spicy sausage for extra flavor.
- If desired, add extra shredded cheese on top before serving for an extra cheesy experience.
- For a lighter version, substitute heavy cream with half-and-half or milk, though it may be less creamy.
- Make sure the hash browns are frozen to prevent them from becoming mushy in the crockpot.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a microwave or stovetop.
