Bourbon Street Potatoes

Creole mustard, andouille sausage & hot sauce flavor these hash brown potatoes, cooked in the crock pot with cream of potato soup and cream cheese.

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Ingredients:

• 28 oz package frozen diced hash brown potatoes with onions and peppers, thawed
• 1 can (10 oz) cream of potato soup
• 1 1/2 cups chopped, smoked andouille sausage
• 8 oz package cream cheese
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons Creole mustard
• 1/2 cup evaporated milk
• 1 teaspoon dried basil
• 4 slices peppered bacon, cooked and crumbled
• 2 teaspoons Tabasco sauce  
• 2 cups shredded Provolone cheese

Method

In a 4-quart slow cooker stir together all of the above ingredients. Cover and cook on low heat 4-6 hours. Stir again before serving.

Notes:

Number of servings: 12

Submitted By: Egersdorfer
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