1-First: take the frozen hash brown potatoes out of the freezer and set them aside to thaw a bit. In a skillet over medium heat, cook and crumble the 1 pound of ground beef with 1 cup diced red bell pepper, 1 cup diced green bell pepper, and ½ cup diced yellow onion until the beef is fully cooked and the onions are translucent. Don’t forget to drain any excess grease for a lighter dish.

2-Next: stir in 1 tablespoon Worcestershire sauce, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon salt, and ⅛ teaspoon black pepper to the skillet. Mix well to blend the flavors. Then, move the meat mixture to a 5-6 quart slow cooker for the next stage.

3-Add 1 cup shredded cheddar cheese, one 10.5-ounce can cream of mushroom soup, ½ cup milk, and ¼ cup sour cream to the slow cooker. Stir everything until it’s combined nicely. Now, toss in the 14 ounces frozen hash brown potatoes and give it all a good mix to distribute the ingredients evenly.

4-Cover the slow cooker and let it cook on low for 3-4 hours or on high for 2 hours, until the potatoes are tender. Keep in mind, times can vary based on your slow cooker, so check occasionally. Once it’s done, sprinkle the remaining 1 cup shredded cheddar cheese on top, cover again, and cook for another 30 minutes to melt the cheese perfectly.

5-Finally, garnish with 2 tablespoons chopped parsley if you like, and serve it up warm. Prep time is just 5 minutes, with total time around 3 hours 30 minutes to 4 hours 30 minutes, making it a breeze for busy schedules.