1/4 cup butter, cubed
1 tablespoon olive oil
1 large red onion, chopped
1 small sweet red pepper, chopped
1 small green pepper, chopped
4 garlic cloves, minced
1 package (30 ounces) frozen shredded hash brown potatoes
1/2 teaspoon salt
1/2 teaspoon pepper
3 drops hot pepper sauce, optional
2 teaspoons minced fresh parsley
1. In a large skillet, heat butter and oil over medium heat. Add onion and peppers. Cook and stir until crisp-tender. Add garlic; cook 1 minute longer. Stir in hash browns, salt, pepper and, if desired, pepper sauce.
2. Transfer to a 5-qt. slow cooker coated with cooking spray. Cook, covered, 3-4 hours or until heated through. Sprinkle with parsley just before serving.
TOTAL TIME: Prep: 20 min. Cook: 3 hours
YIELD: 12 servings.
Stir in hot sauce if you like a bit of heat. also you can top the finished dish with a sprinkling of shredded cheddar cheese.