Creamy Hash Browns Recipe for Crepes

This hash brown potato recipe for crepes features cheesy hash browns, sausage and peppers smothered in one of the easiest cheese sauces you'll ever make.
Serve them with a dollop of sour cream and a sprinkle of chives.
It's a filling breakfast crepes recipe that also works well for a hearty brunch. 
5 cups of diced, frozen hash brown potatoes
1 lb. of mild Italian sausage
½ cup of diced onion
½ cup of diced red pepper
½ cup of diced green pepper
1 can of cheddar cheese soup
1¼ cups of grated mild cheddar cheese, divided
¼ cup of water
½ tsp of salt
¼ tsp of pepper
1 cup of sour cream
Fresh chives for garnish
8 savory crepes
Cook sausage and onion in a large skillet over medium heat until sausage is cooked. Remove from skillet and set aside. In same skillet, add potatoes, peppers and seasonings. Spread in a single layer and cook until potatoes are golden brown, about 10 minutes. Add sausage-onion mixture back into skillet. Add soup, water and 1 cup of cheese and stir to combine. Cook until cheese melts.
Assemble crepes: Place ½ cup of filling across each crepe. Roll to seal and top with 1 tbsp of sour cream, a sprinkle of remaining grated cheese and chives to garnish.
Yield: 8 servings (1 crepe each)