Ingredients:
- 4 pork steaks
- 6 pork sausages, chopped into chunks
- 500g frozen hash browns (diced or shredded)
- 1 onion, sliced
- 2 garlic cloves, crushed
- 200g cheddar cheese, grated
- 1 can condensed mushroom soup
- 100ml chicken stock
- 1 tsp mustard powder
- Salt and pepper, to taste
Method:
Lay the pork steaks in the base of the slow cooker and scatter the sausages, hash browns, onion and garlic around them. Mix the soup with the stock and mustard powder, season well, then pour evenly over everything. Cover and cook on low for 8 hours, or on high for 4, until the pork steaks are tender and the hash browns have soaked up all the flavour. Sprinkle the cheese over the top for the final twenty minutes so it melts into a rich, golden layer, then serve straight from the pot while warm and bubbling.