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1 package (28 ounces) frozen O’Brien hash brown potatoes
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1/2 cup water
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until the potatoes are tender. Yield: 4-6 servings.