Ingredients
Scale
- 14 oz Smoked Sausage (Kielbasa, Andouille, or Turkey Sausage), sliced into rounds
- 32 oz Bag of Frozen Cubed Hash Brown Potatoes (or frozen Southern-style potatoes)
- 10.5 oz Can of Condensed Cream of Potato Soup (or Cream of Mushroom/Chicken)
- Optional: 1/2 cup water or milk to thin the sauce (not counted as a main ingredient)
Instructions
- Start by lightly greasing the inside of your slow cooker with non-stick cooking spray to ensure easy cleanup later. Slice your smoked sausage into half-inch rounds. If you prefer a bit of extra texture, you can quickly sear the sausage in a pan for 2 minutes per side, though this is not required for the “dump” method. Open your bag of frozen potatoes and the can of condensed soup so everything is ready to go.
- Place the frozen cubed potatoes into the bottom of the slow cooker. Add the sliced sausage rounds on top of the potatoes. Pour the can of condensed soup over the mixture. If the soup is very thick, you can whisk it with a splash of milk or water first for a creamier consistency. Give everything a quick stir to ensure the potatoes and sausage are evenly coated in the soup. Cover the slow cooker with the lid and set it to cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the potatoes are fork-tender.
- Once the cooking time is complete, remove the lid and give the mixture a final gentle stir. The soup will have transformed into a rich, savory gravy that coats every piece of potato and sausage. Taste the dish and add a pinch of salt or pepper if desired. Use a large spoon to portion the meal into shallow bowls. Garnish with a sprinkle of fresh parsley or shredded cheese if you have them on hand, and serve while piping hot.
- Cook Time: 6 hours 10 minutes