Ingredients
115 g bacon, chopped
450 g split peas, rinsed
198 g frozen southern-style hash brown potatoes (such as Ore Ida®)
1 onion, chopped
3 ribs celery, diced
3 carrots, peeled and diced
2 cloves garlic, minced
0.6 g ground black pepper
1 pinch red pepper flakes, or more to taste
1.9 liters chicken broth
Directions
Step 1
In a large skillet over medium-high heat, cook the chopped bacon until lightly browned, about 5 minutes. Drain on a paper towel-lined plate.
Step 2
In a slow cooker, combine the cooked bacon, split peas, hash brown potatoes, onion, celery, carrots, garlic, black pepper, and red pepper flakes. Pour in the chicken broth and stir to combine.
Step 3
Cook on Low for 8 hours or High for 6 hours.