Preparation

• Remove the O'Brien hash brown potatoes from the freezer. Set aside.
• In a skillet over medium heat, cook and crumble the ground beef along with the diced red and green bell peppers and diced yellow onion until the beef is fully cooked and the juices run clear and the onions are translucent. Drain any excess grease and put back into the skillet.
• Add Worcestershire sauce, dried parsley, garlic powder, onion powder, salt, and black pepper. Stir until combined.
• Transfer the meat mixture to a 5-6 quart crock pot.
• To the crock pot add 1 cup shredded cheddar cheese, cream of mushroom soup, milk, and sour cream. Stir until combined.
• Add in the hash brown potatoes. Stir until everything is mixed throughout.
• Cover and cook for 3-4 hours on low or for 2 hours on high or until heated through and potatoes are fork tender.
• Sprinkle the remainder of one cup shredded cheddar cheese on top. Place the lid on top. Cook for an additional 30 minutes.
• Sprinkle chopped parsley on top (optional) then serve!