Southwest Hash Brown Bake

This was from Stephanie O’Dea’s second book and i couldn’t find it on her blog…


  • 1 (30 ounce0 bag frozen hash brown potatoes
  • 3 eggs
  • 4 egg whites
  • 1 kielbasa chopped and pan fried
  • 1 (12 ounce) can fat free evaporated milk
  • 1 (10 ounce) can chopped tomatoes with chilies
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
    1 cup cheddar cheese shredded
  • 1 cup pepper jack cheese shredded



Use a 6 quart slow cooker. Spray with cooking spray

Put the frozen hash browns into your slow cooker. In a large bowl, whisk together the eggs, egg whites, milk, tomatoes, salt, pepper and cheese.

Pour the mixture evenly on top of the potatoes. Cover the cooker and cook on low for 7 hours, or on high for 3-4 hours.


I made this for a girls crafting day. It didn’t start till 10am so i didn’t want to have it cook overnight. I did do the 3 hours, it was pretty much done in 2 hours, but it was great cooked a bit more to have a bit of crunch on the side.

The original recipe had it using sausage, but i used the kielbasa and thought it was great. Definitely might add some onion cooked up in the left over sausage grease, or some mushrooms if the hubby isn’t having any, definitely use the rotel to give is some kick (i went with the regular to give mil a break from spice).