Remove the 14 ounces (½ a bag) O'Brien hash brown potatoes from the freezer. Set aside.

In a skillet over medium heat, cook and crumble 1 pound ground beef along 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. Optionally season with a little salt, pepper and garlic powder. Drain excess grease and return to skillet.

To the skillet add 1 Tablespoon Worcestershire sauce, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon salt and ⅛ teaspoon 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, 10.5 ounce can cream of mushroom soup, ½ cup of milk and ¼ cup 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 1 cup shredded cheddar cheese on top. Place the lid on top. Cook for an additional 30 minutes.

Sprinkle 2 Tablespoons chopped parsley on top (optional) then serve!