Funeral Potatoes

Name: Funeral Potatoes
Prep time: 735 min
Cook time: 55 min
Total time: 790 min
Yield: 6 servings
Cuisine: American
Ingredients: plain frozen shredded hash brown potatoes 600 g; sour cream 200 g; canned condensed cream of chicken soup 300 g; Cheddar cheese 150 g; onion 80 g; unsalted butter 45 g; unsweetened cornflakes 35 g; black pepper 0.25 tsp

Quick answer

Total time: 790 min
Level: Medium
Servings: 6 servings
Ingredients: 8

About this dish

Loose shredded potatoes bake soft in a sour cream and Cheddar sauce, under a topping of buttered cornflakes that stays in coarse, crisp pieces.

Breakfast patties will not substitute for plain frozen shreds, and those need to thaw overnight in the refrigerator, which rules this out as a last-minute dish. Wet shreds thin the condensed soup and leave a runny filling under a crust that looks done. Crushing the flakes only roughly matters too, since cereal dust soaks up butter without giving crunch.

Ingredients

servings

IngredientAmount

plain frozen shredded hash brown potatoes

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sour cream

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canned condensed cream of chicken soup

unsweetened cornflakes

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Instructions

5 steps

1

Thaw the potatoes in a covered container in the refrigerator for 12 hours.

Continue refrigerating if any frozen clumps remain, then blot surface moisture.
2

Preheat the oven to 175°C.

Grease a 20 cm square dish with 5 g butter. Finely chop the onion and soften it in 20 g butter over medium heat for 5 minutes.
3

Mix sour cream, undiluted condensed soup, 120 g cheese, pepper and cooked onion.

Fold in the potatoes and spread in the dish.
4

Coarsely crush the cornflakes by hand.

Melt the remaining 20 g butter and mix it through them. Scatter the remaining 30 g cheese and the buttered flakes over the potatoes.
5

Bake for 40 to 45 minutes until the center potatoes are tender and the center reaches at least 74°C.

Cover loosely with foil if the topping darkens early. Rest uncovered for 5 minutes.