This funeral potatoes recipe is frozen hash browns baked in a creamy sauce with a cornflake crust. It is not plain roasted potatoes or au gratin.
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Funeral Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
Description
Funeral Potatoes. From Your Daily Hit.
Ingredients
Scale
- 1 bag (30 ounces) frozen shredded hash browns, thawed
- 1/2 cup (113g) melted butter
- 1 can (10 ounces) cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups shredded cheddar
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 2 cups cornflakes
- 2 tablespoons melted butter
Instructions
- Heat the oven to 350°F (175°C).
- Stir hash browns, 1/2 cup butter, soup, sour cream, cheddar, salt, and onion powder. Spread in a 9×13 dish.
- Crush the cornflakes with 2 tablespoons butter and scatter them on top. Bake 45 minutes, until the edges bubble.
Notes
Thaw the potatoes. Frozen clumps stay icy in the center.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Potatoes
Shredded frozen hash browns, thawed and drained.
Sauce
Soup and sour cream. That is the binder.
Top
Cornflakes and butter. They should look dry, not soggy.
Pan
9×13. A deeper dish needs more time.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Fresh potatoes?
Shred them and squeeze out the water. The time stays about the same.
Storage
Fridge, 4 days.
Make ahead
Assemble, hold the topping, and refrigerate. Add flakes before baking.
Onion
Powder is enough. Raw onion weeps into the sauce.
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