A few weekends ago, my friend group tried something new—we decided to host a “no-plans dinner,” where everyone brought one random ingredient from home, and we’d figure it out from there. No texting ahead. No coordinating. Just mystery grocery roulette.
Someone brought smoked sausage. Another tossed in a bag of hash browns. I ended up with a packet of ranch seasoning and a block of cheese. It was chaos, honestly—but the best kind. While the others debated movie picks and made playlists, I grabbed a pan and started sautéing sausage with peppers and onions. Soon after, everything went into the slow cooker.
We didn’t expect it to turn out as good as it did. Creamy, cheesy, with just enough tang from the ranch to keep things interesting. We scraped the pot clean before the second episode of the movie even started. That random dinner night? It’s now a new tradition.
Short Description
Cheesy Ranch Potatoes and Sausage is a comforting one-pot crockpot meal made with smoky sausage, hash browns, bell peppers, cheddar soup, and ranch seasoning. Creamy, cheesy, and satisfying—ideal for busy weeknights or sharing with a crowd.
Key Ingredients
- 1 lb smoked sausage, sliced
- 2 bell peppers, sliced
- 1 onion, diced
- 1 (32 oz) bag frozen shredded hash browns
- ¾ cup heavy whipping cream
- 1 can cheddar cheese soup
- ½ cup sour cream
- 1 packet ranch seasoning
- 1 cup shredded cheese (cheddar or your choice)
Tools Needed
- Large skillet
- Crockpot/slow cooker
- Wooden spoon or spatula
- Measuring cups
- Sharp knife & cutting board
Cooking Instructions
Step 1: Sauté the Sausage and Veggies
In a large skillet over medium-high heat, sauté the sliced smoked sausage until browned. Add the sliced bell peppers and diced onion, cooking until softened, about 5–7 minutes.
Step 2: Combine Ingredients in the Crockpot
Transfer the sausage and veggie mixture into your crockpot. Add the frozen hash browns, heavy cream, cheddar soup, sour cream, ranch seasoning, and shredded cheese. Stir until everything is well coated.
Step 3: Slow Cook
Cover and cook on High for 2 hours or Low for 4 hours. The mixture should be hot, bubbly, and the potatoes tender.
Why You’ll Love This Recipe
– Comfort food flavor without the fuss
– One-pot prep—easy cleanup
– Family-friendly and filling
– Customizable with what you have on hand
– Rich, creamy texture with a bit of crunch from the veggies
Mistakes to Avoid & Solutions
Using uncooked sausage
Make sure the sausage is fully cooked before adding to the crockpot for best texture and flavor.
Overcooking on high
Avoid leaving it on high too long, as the hash browns can break down and become mushy. Stick to 2 hours max.
Not stirring halfway
Gently stir halfway through to distribute heat and avoid any dry or overcooked edges.
Using too much cheese soup
Stick to the recommended amount to prevent the dish from becoming overly salty or greasy.
Skipping the sauté step
Browning the sausage and veggies first adds depth of flavor—don’t skip this step.
Serving and Pairing Suggestions
– Serve as a hearty main dish with a side salad or roasted veggies
– Works great as a brunch casserole with scrambled eggs
– Pair with iced tea, lemonade, or a light beer
– Serve buffet-style at casual get-togethers
– Garnish with sliced green onions or a drizzle of hot sauce for extra kick
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Portion into freezer-safe containers. Freeze up to 2 months.
Reheat (Microwave): Heat on medium in 1-minute intervals, stirring in between.
Reheat (Oven): Cover with foil and bake at 350°F for 20 minutes until warmed through.
Avoid: Microwaving in original crockpot insert to prevent cracking.
FAQs
1. Can I use fresh potatoes instead of frozen hash browns?
Yes, just grate them and squeeze out excess moisture with a clean towel before adding.
2. What’s the best sausage to use?
Smoked sausage works best, but andouille or kielbasa also taste great.
3. Can I make this dish vegetarian?
Swap the sausage for plant-based sausage and use vegetable soup instead of cheddar.
4. Is it okay to skip the sour cream?
Yes, you can substitute plain Greek yogurt or leave it out for a less creamy version.
5. Can I prep this the night before?
Yes. Sauté the sausage and veggies, then mix all ingredients in the crockpot insert and refrigerate. Just place it in the base and cook the next day.
Tips & Tricks
– Use pre-sliced sausage to save time
– Line your crockpot with a slow cooker liner for easier cleanup
– Add crushed red pepper for subtle heat
– Swap cheddar soup with cream of mushroom for a twist
Stir in chopped spinach or kale for extra greens
– Double the batch and freeze half for later
Recipe Variations
1. Spicy Tex-Mex Version
Use hot sausage
Add 1 cup corn, 1 diced jalapeño, and 1 tsp taco seasoning
Sprinkle pepper jack cheese instead of cheddar
2. Bacon-Lover’s Twist
Add ½ cup cooked, crumbled bacon
Drizzle ranch dressing over the top before serving
Top with extra crispy bacon pieces for garnish
3. Broccoli & Cheese Version
Stir in 1½ cups steamed chopped broccoli
Use sharp cheddar cheese
Add a pinch of garlic powder for extra flavor
4. Vegetarian Version
Use meatless sausage or omit sausage entirely
Add mushrooms, zucchini, or cauliflower
Swap cheese soup with cream of celery or cream of mushroom
Final Thoughts
One thing I’ve noticed—dishes like this bring people together in the most effortless way. It’s not about fancy ingredients or perfect plating, but how everyone leans in for seconds, how the kitchen smells halfway through cooking, or how quiet the room gets when people start eating. This recipe fits that kind of moment.
It works for rainy days, last-minute dinners, or even a surprise visit from friends. You toss things in, wait a few hours, and out comes something warm, cheesy, and undeniably comforting. It’s the kind of dish that doesn’t need much explaining—it speaks for itself.
Cheesy Ranch Potatoes And Sausage
Ingredients
- 1 lb smoked sausage sliced
- 2 bell peppers sliced
- 1 onion diced
- 1 bag frozen shredded hash browns
- ¾ cup heavy whipping cream
- 1 can cheddar cheese soup
- ½ cup sour cream
- 1 packet ranch seasoning
- 1 cup shredded cheese cheddar or your choice
Instructions
- Brown the sliced sausage in a skillet over medium-high heat. Add sliced bell peppers and diced onion; cook for 5–7 minutes until softened.
- Transfer the mixture to a crockpot. Add frozen hash browns, heavy cream, cheddar soup, sour cream, ranch seasoning, and shredded cheese. Stir to combine.
- Cover and cook on High for 2 hours or Low for 4 hours, until hot, bubbly, and the potatoes are fork-tender.
