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Creamy Potatoes ‘n’ Kielbasa


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.


Comments on: "Creamy Potatoes ‘n’ Kielbasa" (3)

  1. […] Creamy Potatoes ‘n’ Kielbasa […]

  2. Do you think I can use real potatoes parboiled and diced for creamy potatoes and Kielbasa? I was looking for a recipe like this!

  3. Kate – I think parboiled real potatoes would be a fine substitution. I am all for making recipes work with what you have available. I am a big adapter. HTH!


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