Tired of making the same old brunch on the weekends? I was, and after googling for some easy recipes that would serve up a delicious brunch offering, I struck gold! Thanks to ND_Dawn, who posted her 4 Ingredient Sausage and Potato Bake on Recipezaar. I’ve made a couple adjustments to make this a lower in fat brunch which can be made in the crockpot (love that kitchen tool). 
My family loved this recipe. We came home ‘starving’ after a longer than usual mass. I was thankful my husband had started this crockpot recipe early Sunday morning, so that brunch would be ready when we got home. When we arrived back home, the aroma in our kitchen from this Sausage and Potato Bake was wonderful!
The smokiness and slight spiciness of the turkey smoked sausage permeates the entire dish and adds an addictive, delicious flavor. The crunch of the corn is also delightful, and something my kids loved. I served the Sausage and Potato bake with a few sliced Ugly Ripe Tomatoes (sprinkled with a little salt and pepper). There was one serving left; my 7-year-old claimed it for her breakfast the next morning.
Crockpot Sausage and Potato Bake
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Prep time: 5 minutes
Cook time: 4 hours
Total time: 4 hours, 5 minutes
Serves 6
Ingredients
- 15 oz. can whole kernel corn, drained
- 14 oz. turkey smoked sausage, sliced (the Lite smoked sausage contained more fat than the turkey smoked sausage, so be sure to read the labels!)
- 10 3/4 oz. can Campbell’s Healthy Request Cream of Mushroom Soup
- 1/2 cup fat-free, reduced sodium Beef broth
- 16 oz. frozen hash browns
Directions
Put all ingredients into crockpot. Stir. Make sure the smoked sausage is not touching the sides of the crockpot, as it may get overcooked there.
Cook on high for 4 hours. Enjoy!
Photo by Kelly Estes
