You guys. Funeral potatoes! Have you had them? Have you heard of them? If you aren’t familiar, I know the name sounds kind of funny. But these potatoes were a part of my upbringing. They are traditionally served at funerals in Utah because they are the ULTIMATE comfort food. They are also served at Thanksgiving, Christmas, Easter, you know. Just whenever you have a big family dinner and need a delicious, decadent side dish. I’m so excited to finally be sharing my recipe, I’ve been meaning to for like three years… but it’s hard to take pictures when they disappear so fast. I made these for Thanksgiving with intentions to photograph them but they really were gone in 60 seconds, so I had ot re-make them JUST so I could share them here. So now that you know all of the effort I went to, you definitely need to try them!
- 2 Packages Frozen Hash Brown Potatoes - southern style or shredded
- 2 cups sour cream
- 1 can cream of chicken soup
- 1/2 cup melted butter
- 1 tsp salt
- 1 tsp onion powder optional
- 2 cups shredded medium cheddar cheese
- 1 cups corn flakes
- 1/2 cup melted butter
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Thaw potatoes completely in a colander, then lay out on top of paper towels to drain excess moisture. (Thawing/draining can take up to 2 hours)
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Preheat oven to 350 degrees.
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Combine sour cream, cream of chicken, and 1/2 cup melted butter in a bowl. Mix well.
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Add salt, onion powder and cheese, mix til combined.
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Add potatoes to mixture and mix until combined. Pour into a greased 9x13 dish.
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Crush cornflakes well and mix with 1/2 cup melted butter. sprinkle across the top of the potatoes.
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Bake at 350 degrees for 45 minutes and enjoy!
If you are looking at this and thinking, “wow, that is not healthy!” you are absolutely right. Everything in moderation, right?!
