Slow Cooker Loaded Potato and Sausage Hash

Name: Slow Cooker Loaded Potato and Sausage Hash
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3½ lb (1600 g) waxy potatoes (such as red or Yukon Gold), cut into ½-inch (1.25 cm) cubes; 1¼ lb (570 g) bulk breakfast sausage (or Italian sausage links, casing removed), browned in a skillet and broken into bite-sized pieces; 2 medium (300 g) yellow onions, halved and thinly sliced into half-moons; 2 large (400 g) red bell peppers, seeded, cored, and cut into ½-inch (1.25 cm) dice; 1 large (200 g) green bell pepper, seeded, cored, and cut into ½-inch (1.25 cm) dice; 4 cloves (20 g) garlic cloves, minced; 1 cup (240 ml) low-sodium chicken broth; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 1½ teaspoon (3 g) smoked paprika; 1 teaspoon (1 g) dried thyme; 1½ cup (170 g) sharp cheddar cheese, shredded; 6 slices (180 g) bacon slices, cooked until crispy and crumbled; ¼ cup (15 g) fresh chives, chopped; ½ cup (120 ml) sour cream (optional)

From the MyKitchenBank Kitchen

A hearty, hands-off one-pot meal with tender diced potatoes, seasoned sausage, sweet bell peppers, and caramelized onions cooked low and slow. Finished with sharp cheddar cheese, crispy bacon, and fresh herbs for a complete breakfast-for-dinner or brunch centerpiece.

Prep: 20 min
Cook: 5 hr
Total: 5 hr 20 min
Makes: 6 servings (about 1½ cups each)

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Ingredients

6 servings

3½ lb (1600 g) waxy potatoes (such as red or Yukon Gold), cut into ½-inch (1.25 cm) cubes
1¼ lb (570 g) bulk breakfast sausage (or Italian sausage links, casing removed), browned in a skillet and broken into bite-sized pieces
2 medium (300 g) yellow onions, halved and thinly sliced into half-moons
2 large (400 g) red bell peppers, seeded, cored, and cut into ½-inch (1.25 cm) dice
1 large (200 g) green bell pepper, seeded, cored, and cut into ½-inch (1.25 cm) dice
4 cloves (20 g) garlic cloves, minced
1 cup (240 ml) low-sodium chicken broth
1 teaspoon (6 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
1½ teaspoon (3 g) smoked paprika
1 teaspoon (1 g) dried thyme
1½ cup (170 g) sharp cheddar cheese, shredded
6 slices (180 g) bacon slices, cooked until crispy and crumbled
¼ cup (15 g) fresh chives, chopped
½ cup (120 ml) sour cream (optional)

Equipment (7)

6-quart (5.7 L) slow cooker
Large skillet
Cutting board
Sharp knife
Wooden spoon
Grater (for cheese)
Meat thermometer (optional but recommended)

Steps

Before you start

Cut potatoes into ½-inch cubes—not too small or they'll fall apart; not too large or they won't cook through in time
Brown sausage in a skillet beforehand so it renders fat and gains color
Assemble all ingredients and have them ready to layer into the slow cooker

1
Brown the sausage
- Heat a large skillet over medium-high heat (6–7 on a stovetop).
- Add the sausage and cook for 6–8 minutes, breaking it into bite-sized pieces with a wooden spoon as it cooks.
- It should be browned and rendered but not crispy.
- Pour off excess fat if needed, leaving about 1 tablespoon in the pan, then set the sausage aside on a plate.
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Ready when: Sausage is browned on all sides and reaches an internal temperature of 160°F (71°C) when checked with a meat thermometer
Tip: Browning sausage first builds flavor and lets you control the fat in the slow cooker
2
Cook bacon and onions
- In the same skillet, add the bacon slices and cook over medium heat for 5–6 minutes until crispy.
- Remove to a paper towel-lined plate, crumble when cool, and set aside.
- Add the sliced onions to the bacon fat (plus the reserved sausage fat) and cook over medium heat for 5 minutes, stirring occasionally, until softened and just starting to caramelize at the edges.
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Ready when: Bacon is crispy; onions are soft and lightly golden at the edges
Tip: Cook bacon and onions together in the same pan to save cleanup and layer flavors
3
Layer potatoes and vegetables
- In the slow cooker, combine the cubed potatoes, red bell peppers, green bell pepper, and minced garlic.
- Spread evenly.
- Pour the chicken broth over top and sprinkle with kosher salt, black pepper, smoked paprika, and dried thyme.
- Toss well to coat.
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Ready when: All ingredients are mixed and evenly distributed
Tip: Use waxy potatoes like red or Yukon Gold so they hold their shape during long cooking
4
Add sausage and onions
- Scatter the cooked, crumbled sausage and the caramelized onions evenly over the potato mixture.
- Stir gently to combine.
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Ready when: Sausage and onions are distributed throughout
5
Cook on low
- Cover the slow cooker and cook on low for 5 hours.
- The potatoes should be tender when pierced with a fork, and the broth should be mostly absorbed but the hash should still be moist.
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Ready when: Potatoes are fork-tender; broth is mostly absorbed but hash is still moist
Tip: If your slow cooker runs hot, start checking at 4.5 hours—you want tender potatoes, not mushy ones
6
Add cheese and bacon
- Stir in the shredded sharp cheddar cheese and crumbled bacon.
- Fold gently until the cheese melts into the hash, about 2 minutes.
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Ready when: Cheese is completely melted and distributed throughout
Tip: Add cheese at the end so it melts gently and doesn't separate
7
Finish and serve
- Taste and adjust seasoning with salt and pepper if needed.
- Ladle the hash into bowls and top with chopped fresh chives.
- Dollop with sour cream if desired.
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Ready when: Hash is seasoned to taste and ready to serve
Tip: A dollop of cool sour cream provides a tangy contrast to the savory, cheesy hash

Good to know

Tips

Prep potatoes just before layering them in the slow cooker—if they sit too long in the cold, they oxidize and darken
Use a 6-quart slow cooker so everything cooks evenly; a smaller cooker will overcrowd and take longer
If you prefer extra crispy texture on top, transfer the finished hash to a baking dish, top with extra cheese, and broil for 2–3 minutes
This hash is flexible—add diced jalapeños, corn, or mushrooms to the vegetable layer, or swap in fresh parsley or cilantro for chives at the end

Make ahead

Prep all vegetables, cube potatoes, and brown sausage and bacon up to 8 hours ahead. Store in separate containers in the refrigerator. Assemble everything in the slow cooker in the morning and turn it on when you're ready for a late breakfast or easy dinner.

Storage & reheating

Room temperature: not recommended. Refrigerator: cover and store for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of broth, or in the microwave in 1-minute intervals, stirring between. Freezer: not recommended—potatoes become mushy and cheese can separate.

Substitutions

bulk breakfast sausage (or Italian sausage links, casing removed) → ground beef or ground turkey. Use the same weight; brown thoroughly to 160°F (71°C) internal temperature. The flavor will be milder, so season the broth with an extra ½ teaspoon paprika or Worcestershire sauce
sharp cheddar cheese → Gruyère or white cheddar cheese. Both melt smoothly and add richness without overpowering the dish
waxy potatoes (such as red or Yukon Gold) → fingerling potatoes (left whole) or baby gold potatoes. Cooking time remains the same; the smaller size means they cook through evenly
bacon slices → diced ham or smoked turkey. Use the same weight; no cooking required—just dice and add directly to the slow cooker with the sausage