Ranch Potatoes Sausage (Print Version)

# Ingredients:

01 - 1 cup shredded cheddar cheese.
02 - 2 bell peppers, cut into strips.
03 - 1 onion, chopped small.
04 - 3/4 cup heavy cream, poured.
05 - 1/2 cup sour cream, scooped.
06 - 1 lb smoked sausage, cut into rounds.
07 - 1 can cheddar cheese soup, drained well.
08 - 1 bag hash browns from the freezer.
09 - 1 packet ranch flavoring mix.

# Instructions:

01 - Warm up a big skillet on medium-high until a few drops of water on the pan sizzle and evaporate.
02 - Toss the sliced sausage into the hot pan and let it cook for 3-4 minutes, stirring, until the edges are nice and golden.
03 - Mix in the onion and bell peppers with the sausage, and stir every so often until the veggies soften a bit.
04 - Carefully pour the skillet's contents (including all those tasty browned bits) into the crockpot.
05 - Layer the frozen hash browns over the sausage and veggie mix in your crockpot, spreading them out evenly.
06 - Drizzle the heavy cream over the top, letting it seep down into the mix below.
07 - Spoon out all the cheese soup from the can, spreading it across to cover the surface.
08 - Spoon out dollops of sour cream here and there, then sprinkle the ranch mix generously all over.
09 - Scatter the shredded cheddar cheese evenly across the top to cover everything underneath.
10 - Give it a good stir so all the flavors merge and everything’s nicely coated in the sauce.
11 - Put on the lid and set the crockpot to cook depending on how fast you want it ready.
12 - Let it simmer for 2 hours on high or 4 hours on low, depending on your schedule.
13 - Poke the hash browns with a fork; they should feel soft and tender when ready.
14 - Give the mix one last stir to make sure everything’s evenly coated in the creamy sauce.
15 - Let it sit for 5-10 minutes before serving so the creamy sauce thickens up a bit.

# Notes:

01 - Everything cooks in one dish.
02 - Can be prepped ahead of time.
03 - Perfect for sharing at gatherings.
04 - Takes little effort to make.