Slow Cooker Potato Casserole with Minced Meat

Ingredients:

• 1 package 900 g frozen grated or diced frying potatoes
• 0.9 kg bacon, cut into 1 cm pieces.
• 450 g raw pork breakfast sausages, casings removed, minced meat crumbled
• 2 x 280g cans of canned tomatoes with chili peppers, such as Ro-Tel
• 2 cups (220 g) grated pepper jack cheese
• 1 medium red onion, finely chopped
• 2 cups (220 g) grated whole milk mozzarella
• 12 large eggs, lightly beaten
• 1 cup of milk
• 1.5 tsp chili powder
• 1 tsp ground cumin
• Chopped cilantro, hot sauce and lime wedges, for serving
• Special equipment: 6 liter slow cooker.

Preparation:

1. Preheat oven to 200°C (400°F). Place the bacon and sausage on a rimmed baking sheet and bake, stirring once with a flat metal spatula, until the fat has rendered and the meat begins to brown, 30 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain any excess fat.
2. Spray a 6-quart slow cooker with cooking spray. Layer half the potatoes with half the bacon and sausage. Place the canned tomatoes and chili peppers in a sieve and squeeze out as much liquid as possible; drain. Transfer the tomatoes and chili peppers to a bowl and toss with the pepper jack cheese, red onion, and 1 cup mozzarella. Spoon half the mixture over the meat, then top with the remaining potatoes, bacon, sausage, and vegetable mixture.
3. In a large bowl, combine the eggs, milk, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then pour the mixture over the casserole. Sprinkle with the remaining 1 cup mozzarella, cover, and cook over low heat until the egg custard is set, about 7 hours. Turn off the slow cooker, remove the lid, and let the casserole rest for about 10 minutes. Garnish with cilantro and serve with hot sauce and lime wedges.