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Quick Notes: If you’re not from Utah, this name might seem a little bit odd to you. It’s something we commonly serve at funerals, hence the name. Outside of Utah people have started calling it all sorts of dumb shit. You can put lipstick on a pig, but it’s still Funeral Potatoes….. ? Something like that.
Ingredients
- 1 bag of hashbrowns (do not get crazy with some country potatoes. It's wrong)
- 1 tub of sour cream
- 1 can cream of mushroom
- 1 can cream of chicken (you can sub out for both mushroom if you're vegetarian)
- 1/2 yellow or white onion, diced
- 1 cup shredded cheddar cheese (or one huge handful is how I measure it)
- 1 stick of butter, melted
- Corn Flakes (some? Just buy a box)
- Salt, pepper, garlic pepper to taste
- Any other seasonings you want to get creative with. Paprika is a favorite, but I don't use it. I'm not your mom. Live your best life.
Instructions
- Preheat oven to 325 degrees.
- Combine everything except butter, cornflakes and hashbrowns into a bowl and mix until completely combined.Â
- Salt Bae your hashbrowns into a greased 9 x 13 baking pan. (first day on the internet? I mean just gently get them in there evenly.)
- Pour your bowl of mixed up stuff over the top. I like to use a pasta spoon to work it into the potatoes a little bit so they don't dry out while baking. Â
- Crush up a bunch of corn flakes and fully cover the top.
- Pour over your melted butter.
- Toss that bitch in the oven and bake it for an hour. Let it cool before serving or it's going to basically be soup.Â
Making if for brunch? Try it alongside our Greek Quiche. Feeling this more as a dinner side? It would go killer with this Chicken Oscar!
