Ingredients
1 pound bulk spicy pork sausage1 package (30 ounces) frozen shredded hash brown potatoes, thawed2 cups sour cream1 jar (16 ounces) double-cheddar cheese sauce2 cans (4 ounces each) chopped green chiles1/2 teaspoon crushed red pepper flakes
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until heated through.
