Preparation and Cooking

• Remove the O'Brien hash brown potatoes from the freezer. Set aside.
• In a skillet over medium heat, cook and crumble ground beef along with diced red bell pepper, diced green bell pepper and diced yellow onion until the beef is fully cooked and the juices run clear and the onions are translucent. Optionally season the meat with a little salt, pepper and garlic powder to taste. Drain any excess grease and return to skillet.
• To the skillet add Worcestershire sauce, dried parsley, garlic powder, onion powder, salt and black pepper. Stir until combined.
• Transfer the meat mixture to a 5-6 quart crock pot.
• To the crock pot add 1 cup of shredded cheddar cheese, cream of mushroom soup, milk and sour cream. Stir until combined.
• Add in the hash brown potatoes. Stir until everything is mixed throughout.
• Cover and cook for 3-4 hours on low or for 2 hours on high or until heated through and potatoes are fork tender.
• Sprinkle the remainder 1 cup of shredded cheddar cheese on top. Place the lid on top. Cook for an additional 30 minutes.
• Sprinkle chopped parsley on top (optional) then serve!